JPH05317002A - Production of processed product of edible meat and pouring solution - Google Patents

Abstract

PURPOSE:To produce a pouring solution for processed product of edible meat, making low-quality, hard and sinewy edible meat having low content of fatty meat into a processed product of edible meat having softness and texture of juicy feeling and a highly added value. CONSTITUTION:A pouring solution comprising an extract of fermented soybeans and an oil-in-water type emulsion is injected to edible meat to produce a processed food of edible meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed meat product for improving the texture of hard meat having less fat and many streaks, and an injection liquid for the processed meat product.

[0002]

2. Description of the Related Art Delicious meat is a beef breed such as Japanese black beef, and it has a few streaks and is so-called marbling-like and tender, like young grain-fed livestock. However, such high-grade meat is a small part, and about half of the total beef supply is made up of obsolete livestock, heifers, dairy species such as Holstein, or grass fed (grass). Fattening)
It has less fat and more streaks and is harder, like the overseas meat breeds.

Conventionally, many attempts have been made to improve the taste of hard meat having less fat and many streaks. For example, a method of heating and dissolving fats and oils and injecting it into meat (JP-A-60-41467) and a method of injecting an oil-in-water emulsion into meat (JP-A-58-89161).
No.), a method in which a proteolytic enzyme such as papain acts on meat, and a mechanical softening method using a tenderizer and the like.

However, among the conventional methods, the method of heating and melting the fats and oils and injecting it into the meat has a problem that the texture improving effect is very small because the fats and oils are eluted during the cooking of the meat. The method of injecting an oil-in-water emulsion suppresses drip during cooking and can give a juicy feel, but softens myofibrillar proteins and connective tissue proteins related to meat hardness. Since it has no effect, it cannot improve the hardness of meat.

[0005] In the method of acting a proteolytic enzyme such as papain on meat, the bitterness and astringency of plant origin inhibit the umami of meat and leave a bad taste, and the enzymatic activity is too high to control the degree of decomposition. There is a problem that the meat becomes too tender and crunchy. Further, this method has a problem that the hardness of the meat can be improved but the juiciness cannot be imparted.
The mechanical softening method using a tenderizer or the like has a problem that the texture improving effect is low by itself.

[0006]

In order to solve the above problems, the object of the present invention is to produce a processed meat product that is excellent in the softening effect and the texture improving effect of meat, is soft and juicy, and does not leave a bad taste. And a pouring liquid for a processed meat product for producing such a processed meat product.

[0007]

Means for Solving the Problems The present invention promotes softening of meat by utilizing the property that proteolytic enzyme produced by Bacillus natto decomposes meat constituent proteins such as myofibrillar protein and connective tissue protein, Furthermore, it is also used in combination with texture improvement by edible oils and fats. That is, the present invention provides the following method for producing a processed meat product and an injection liquid for a processed meat product. (1) A method for producing a processed meat product, which comprises injecting into a meat an injection liquid comprising an extract of natto and an oil-in-water emulsion of an edible oil and fat. (2) An injectable liquid for processed meat products, which comprises an natto extract and an oil-in-water emulsion of edible oil and fat.

Natto is soybean and Bacillus natto
natto ) and fermented. It has been clarified that the Bacillus natto used at that time produces several kinds of enzymes such as amylase and protease (Reishi Onishi et al., Journal of Home Economics, 39, 13-19, (1).
988)).

As a result of the study by the present inventor, it was found that the proteolytic enzyme produced by Bacillus natto has a decomposing ability for protein constituting meat. That is, one of the factors of the hardness of meat is myosin filament of myofibrillar protein, but it was clarified that the natto extract decomposes myosin with time.

The natto for obtaining the natto extract may be any natto as long as the extract contains a protein-degrading enzyme produced by Bacillus natto, and its kind and culture conditions are not particularly limited. That is, the type and shape of soybean used as a raw material (for example, granular, crushed, or powdery), culture temperature, etc. are not limited.

The natto extract is natto, which is a fermentation product of soybean natto bacteria, and is contacted with water or an aqueous solvent to extract the mucilage produced on the surface of soybean to the solvent side, and solid-liquid separation is performed. Obtained as a liquid.

As a concrete method for obtaining the natto extract, for example, 3 to 10 times by weight of water of commercially available natto is added and homogenized, followed by centrifugation, and the supernatant fraction is gauze, filter cloth, filter paper or the like. It can be obtained by filtering with. Alternatively, a commercially available natto extract may be prepared by inoculating a commercially available natto bacterium with a powdery soybean protein aqueous solution of about 1% by weight and the like, incubating and centrifuging and collecting the supernatants.

[0013] The natto extract thus obtained is made into a concentrated solution by removing water and solvent by evaporation, or lactose, dextrin, etc. are added as a binder to prepare an aqueous solution in order to simplify storage and handling. After that, it is possible to powderize by a conventional drying method, or after removing the sugar content in the extract, powderize by a vacuum freeze-drying method or the like, store and use it.

The proteolytic enzyme contained in the natto extract used in the present invention is related to the hardness of meat such as collagen which is a connective tissue protein in addition to myosin which is a major myofibrillar constituent protein of meat. It is possible to decompose the protein that is doing, and it works effectively for the tenderization of meat.

Further, since the degrading action of the proteolytic enzyme is not so severe as compared with the degrading action of the meat softening enzyme such as papain, the softening progresses appropriately while leaving the texture of the meat. Furthermore, since the natto extract has no bitterness or astringency, it does not leave a bad taste in processed meat products.

The oil-in-water type emulsion of edible oil and fat used in the injectable solution of the present invention is an edible oil and fat which is emulsified in the presence of an emulsifier or an emulsion stabilizer so as to form oil droplets in water. .. As such an oil-in-water type emulsion, a edible oil / fat: water weight ratio of 65:35 to 40:60 is desirable. If the weight ratio of edible oil and water is in this range,
It is possible to contain an oil and fat component in which the emulsified state is stable and which has a sufficient texture improving effect.

As the edible oils and fats, general edible oils and fats that can be used as foods can be used. For example, known natural vegetable oils and fats such as corn oil, rapeseed oil, soybean oil, coconut oil, palm oil and cottonseed oil; beef tallow, lard. , Well-known natural animal fats and oils such as milk fat and fish oil; those obtained by fractionating, hydrogenating or transesterifying them.

Examples of emulsifiers and emulsion stabilizers are proteins such as casein sodium, soybean protein, egg yolk, egg white, milk protein; polysaccharides such as xanthan gum, gum arabic, crystalline cellulose; glycerin fatty acid ester, sorbitan fatty acid ester, propylene. Surfactants such as glycol fatty acid ester, sucrose fatty acid ester, lecithin, saponin and the like can be used.

Oil-soluble pigments, oil-soluble flavors, oil-soluble vitamins, seasoning oils and the like can be added to the oil-in-water emulsion as oil-soluble components. In addition, as water-soluble components, seasonings such as sugars, amino acids, beef extracts, oyster extracts, salt, sodium glutamate; coloring agents or coloring aids such as nitrite and L-ascorbate; A dressing enhancer; a preservative such as sorbate; a water retention agent such as carrageenan or soybean protein can be added.

The oil-in-water type emulsion is produced by gradually adding the oil phase part in which the oil-soluble component is dissolved in edible fat and oil while stirring the water phase part in which the water-soluble component is dissolved in water and emulsifying the mixture. To be done. The emulsifier and the emulsion stabilizer may be added to either one, but it is preferable to add the emulsifier to the oil phase part and the emulsion stabilizer to the water phase part.

A preferred method for producing an oil-in-water type emulsion is as follows:
According to a conventional method, while stirring the water phase part heated to about 60 ° C., an oil phase part at about the same temperature was gradually added, and after roughly emulsifying with a propeller stirrer, homomixer, colloid mill, etc., Finely emulsify with a homogenizer such as a pressure homogenizer. Then, it is rapidly cooled in a heat exchanger to produce an oil-in-water emulsion.

The injectable liquid for processed meat products of the present invention comprises the natto extract and an oil-in-water emulsion of edible fats and oils. The mixing ratio of the two varies depending on the method of preparing the natto extract, the concentration of proteolytic enzyme, the amount of edible oil and fat in the oil-in-water emulsion or the injection amount, and the injection amount of the natto extract and the oil-in-water emulsion described below. It is blended so as to satisfy the injection amount of the liquid, but in general, the weight ratio of natto extract: oil-in-water emulsion is 1: 1 to 100, preferably 1:10 to 30.
Is. The natto extract of this weight ratio is 3 to 1 of natto.
The extract is obtained by adding 0 times weight of water, homogenizing and centrifuging, and filtering the supernatant fraction with gauze, filter cloth, filter paper or the like.

The method for producing a processed meat product of the present invention is a method of injecting the above-mentioned injection liquid for a processed meat product into meat to produce a processed meat product having an improved texture. As meat to be used in the present invention, for example, beef, pork, lamb, goat meat and other livestock meat, chicken, duck, poultry meat such as turkey meat and the like relatively less fat, more streaks and hard parts are suitable However, it is not limited to these.

The injection amount of the above-mentioned injection liquid to the meat is 0.01 to 30%, preferably 1 to 15% as the natto extract, and 5 to 5 to the meat as the oil-in-water emulsion as a weight ratio.
0%, preferably 10-30% is suitable. The natto extract is based on an extract obtained by adding 3 to 10 times the weight of water to natto, homogenizing and centrifuging, and filtering the supernatant fraction with gauze, filter cloth, filter paper, or the like. ..

When the amount of natto extract injected is less than 0.01% by weight, the softening effect is low, and when it exceeds 30% by weight, the taste of meat is spoiled, which is not preferable for economic reasons. On the other hand, if the injection amount of the emulsion is less than 5% by weight, the texture improving effect is insufficient, and if it exceeds 50% by weight, the original taste of meat becomes thin.

The treatment method is as follows: after adding the natto extract to the oil-in-water emulsion obtained as described above to prepare an injection liquid,
Using a known injector such as a pickle injector,
Inject into meat at -10 ° C. The liquid temperature of the injection liquid is 5-10 ° C
However, it may be injected into the meat at a temperature higher than the melting point of the edible oil / fat used in the oil-in-water emulsion. However, in this case, it is preferable that the processed meat product is rapidly cooled immediately after injection to prevent the growth of bacteria.

After the injection, in order to accelerate the decomposition of the meat protein by the proteolytic enzyme, 1-100 at 2-10 ° C.
It is desirable to let it stand for a period of time, preferably 24-72 hours. Before and after the injection, a method of mechanically softening with a tenderizer or a method of accelerating the permeation of the injection solution with a tumbling machine after the injection may be used in combination.

When the injection liquid is injected into the meat, the natto extract permeates into the meat in a state of being mixed with the oil-in-water emulsion, and the meat is moderately softened by the action of the protease. At this time, since the natto extract is dissolved in the water phase of the emulsion, it uniformly penetrates into each part of the meat by the action of the emulsifier, and therefore the degree of softening is higher than that when the natto extract is injected alone.

The oil-in-water type emulsion has a continuous aqueous phase having a high affinity with meat, and the emulsion uniformly penetrates into the meat by the action of the emulsifier. As a result, the edible fats and oils are dispersed in the meat to give the meat a juicy texture, but the softness of the meat improves the texture, which increases the juicy texture.
The effect of improving juiciness and texture is greater than that obtained by injecting the oil-in-water emulsion alone.

The processed meat product obtained as described above is frozen and stored and distributed if necessary, and thawed and used for meat dishes such as steak, shabu-shabu, sukiyaki, and yakiniku.

[0031]

INDUSTRIAL APPLICABILITY According to the present invention, the injection liquid consisting of the natto extract and the oil-in-water emulsion is injected into the meat, so that the protein that governs the hardness of the meat is appropriately decomposed. Along with making it soft, it can give a juicy feeling without leaving a bad taste, so that there is less fat,
It is possible to add high value to low-quality meat, which has many streaks and is hard, into soft and juicy processed meat products.

[0032]

The present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1 (a) Preparation of natto extract Commercially available natto [manufactured by Hoya Natto Co., Ltd., trade name: Itohiki Natto]
5 times weight of water was added to the mixture, homogenized by using a homogenizer manufactured by Nippon Seiki Co., Ltd., and then centrifuged at 5000 rpm.
After centrifugation at m for 10 minutes, the supernatant fraction was filtered with gauze and the filtrate was used as a natto extract.

(B) Preparation of oil-in-water emulsion type After dissolving 1.5 parts by weight of powdered soybean protein [trade name: Solpy 2000, manufactured by Nisshin Oil Co., Ltd.] in 58.3 parts by weight of water, about 60 parts by weight are dissolved. 40.0 parts by weight of beef tallow at the same temperature in which 0.2 parts by weight of soybean lecithin [manufactured by Nisshin Oil Co., Ltd.] was gradually added with heating to 0 ° C. and stirring, and after rough emulsification for 20 minutes , 150kg / cm ² using pressure homogenizer
Was homogenized and rapidly cooled to obtain an oil-in-water type emulsion. (C) Preparation of Injection Liquid 100 parts by weight of the oil-in-water emulsion described above was added to the natto extract 1
An injection solution was prepared by adding 0 parts by weight (liquid temperature 5 ° C).

(D) Injection treatment Australian beef thigh meat (fat content 2.5% by weight)
11% by weight of the above-mentioned injection liquid to the meat was injected using a known pickle injector, and the mixture was heated at 5 ° C. for 2 minutes to accelerate the enzymatic reaction.
It was left to stand for 4 hours and then frozen at -40 ° C to obtain a processed meat product.

(E) Evaluation of the processed meat product The processed meat product is thawed and sliced to a thickness of 1.5 cm.
It baked on the iron plate of 80 degreeC, and used for the sensory evaluation. The evaluation was divided into softness and juiciness, and 2 points were "remarkably improved" and 1 were "improved" compared to untreated products (Australian beef thighs that have not been processed for injection).
Points, "no change" 0 points, "becoming bad" -1
The score was given by 10 panelists. The average points are shown in Table 1.

[0037]

[Table 1]

Example 2 (a) Preparation of oil-in-water type emulsion A glycerin fatty acid ester (trade name SY Glister ML750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added to 34.7 parts by weight of water.
After dissolving 0.5 parts by weight and 0.5 parts by weight of sodium caseinate (trade name: Hapro S, manufactured by Nippon Shinyaku Co., Ltd.), about 60 parts
64.3 parts by weight of beef tallow at the same temperature was gradually added with stirring, and an oil-in-water type emulsion was obtained in the same manner as in Example 1. (B) Preparation of Injection Solution 4.3 parts by weight of the natto extract of Example 1 were added to 95.7 parts by weight of the oil-in-water emulsion described above to prepare an injection solution.

(C) Injection Treatment 30% by weight of the above injection liquid was injected into the same Australian beef thigh meat as in Example 1 using a known pickle injector, and the mixture was allowed to stand at 5 ° C. for 24 hours to accelerate the enzymatic reaction. And then frozen at -40 ° C to obtain a processed meat product. (D) Evaluation of processed meat product Sensory evaluation was performed in the same manner as in Example 1. The results are shown in Table 1.
Shown in.

Comparative Example 1 An oil-in-water type emulsion was obtained by the method described in Example 1 and used as an injection liquid without adding the natto extract. This injection solution was injected into the same Australian beef thigh meat as in Example 1 at a ratio of 10% by weight to meat, and heating and evaluation were performed in the same manner as in Example 1.
The results are shown in Table 1.

Comparative Example 2 A natto extract was obtained by the method described in Example 1 and used as an injection liquid without adding an oil-in-water type emulsion. This injection solution was injected into the same Australian beef thigh meat as in Example 1 at a ratio of 10% by weight to meat, and heating and evaluation were performed in the same manner as in Example 1.
The results are shown in Table 1.

Comparative Example 3 0.01 part by weight of commercially available papain (manufactured by Wako Pure Chemical Industries, Ltd.) was added to 100 parts by weight of the oil-in-water type emulsion of Example 1 to prepare an injection solution. This injection solution was injected into the same Australian beef thigh meat as in Example 1 at a ratio of 10% by weight to meat, and heating and evaluation were performed in the same manner as in Example 1. The results are shown in Table 1.

As can be seen from Table 1, the oil-in-water type emulsion containing no natto extract (Comparative Example 1) was
The juiciness was improved, but the softness was not improved sufficiently. The one in which the natto extract was injected alone (Comparative Example 2) had improved softness only and not juicy feeling. The oil-in-water emulsion containing papain injected as an injection liquid (Comparative Example 3) had relatively improved softness and juiciness,
Problems such as “feeling astringency” and “not chewy” were pointed out.

On the other hand, in Examples 1 and 2 in which the injection liquid comprising the natto extract and the oil-in-water type emulsion according to the present invention was injected into meat, the softness and juiciness were not deteriorated without impairing the flavor. It was an improved processed meat product, had no astringency, and was chewy. The effect of improving the softness of these examples is larger than that when the natto extract is injected alone (Comparative Example 2), and the effect of improving the juiciness is when the oil-in-water emulsion is injected alone ( It was larger than Comparative Example 1).

Claims (2)

[Claims] 1. A method for producing a processed meat product, which comprises injecting into a meat an injection liquid comprising a natto extract and an oil-in-water emulsion of an edible oil and fat. 2. An injectable solution for processed meat products, which comprises an extract of natto and an oil-in-water emulsion of edible oil and fat.