JP2915501B2 - How to bind raw meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method of binding raw meat, and more specifically, adding only a neutral salt to a raw meat piece without using a conventional meat binding agent, The present invention relates to a method for binding raw meat, in which raw meat pieces can be strongly bound to each other by applying high pressure.

[Conventional technology]

As a conventional method of binding raw meat, there is a binding method using frozen dried fish meat and salt (Japanese Patent Publication No. 55-3034).
No. 5), a binding method using protein-based substances such as egg white, soybean protein, gluten, and casein and polysaccharide-based substances such as alginic acid, xanthan gum, and pectin (Japanese Patent Publication No. 58-32858)
Publication).

[Problems to be solved by the invention]

However, in any of the above-mentioned binding methods, the degree of binding between the raw meat pieces is generally weak even though the degree is different, and peeling at the binding surface is likely to occur during subsequent heating and cooking. In addition, in the above-described binding method, the obtained product has a foreign-body sensation due to the binder, and the binding surface has a decrease in taste, color, and other quality.

Accordingly, an object of the present invention is to provide a method of binding raw meat, which can strongly bind pieces of raw meat without impairing the flavor and without giving a feeling of foreign matter at all.

[Means for solving the problem]

The present inventors have conducted various studies, after adding a specific amount of neutral salt to two or more pieces of raw meat, by applying a high pressure far exceeding the range of strength usually used in food processing, It has been found that the above object can be achieved.

The present invention has been made based on the above-mentioned findings, and based on 100 parts by weight of two or more pieces of raw meat, 0.5 to 5 parts by weight of a neutral salt is added, and then pressure treatment is performed to 100 to 10,000 kg / cm ^2. A feature of the present invention is to provide a method of binding raw meat.

 Hereinafter, the method for binding raw meat of the present invention will be described in detail.

Raw meat of the raw material to be bound according to the present invention is not particularly limited, for example, meat, chicken, fish,
Further, various types of raw meat that can be generally used for eating, such as shrimp, crab and other instep meat, octopus, squid and other head meat, shellfish such as scallops, and the like can be used. .

As the neutral salt to be added to the raw meat in the present invention, salt (NaCl) is usually used, and other salts such as potassium chloride (KCl), calcium chloride (CaCl ₂ ) or magnesium chloride (MgCl ₂ ) are used. Salts can also be used, and these neutral salts may be used alone or in combination of two or more.

Therefore, in order to carry out the present invention, first, the neutral salt is added to two or more pieces of the raw meat.

The amount of the neutral salt added is 0.5 to 5 per 100 parts by weight of raw meat.
It is important that the amount is in the range of 1.5 parts by weight, preferably 1.5 to 3 parts by weight, in order to exert a sufficient binding effect. If the added amount of the neutral salt is less than 0.5 parts by weight, the binding is weakened and peeling may occur. If the added amount exceeds 5 parts by weight, remarkable saltiness, bitterness, etc. Cause its value as a food to decrease.

The method of adding the neutral salt is not particularly limited, but preferred methods include, when the raw meat pieces are subjected to pressure treatment, sprinkling the neutral salt on the raw meat pieces, or mixing the raw meat pieces, A method of immersing the raw meat pieces in an aqueous solution of neutral salt having a concentration of 0.5 to 20% (after immersion, the salt concentration of the raw meat pieces is 0.5
To 5%).

After the addition of the neutral salt, the resultant is molded into a desired shape, and the molded product is subjected to a pressure treatment to obtain a binding meat.

In the above pressure treatment, the pressure applied to the molded product is 100 to 10,000 kg / cm ² , preferably 1000 to 1000 kg / cm ² .
It is important that the weight is 5000 kg / cm ² to exert a sufficient effect. If the pressure is less than 100 kg / cm ² is
As in the case of retainer molding in the conventional method, peeling occurs on the binding surface during heating and cooking. Also, 10000kg / cm ²
In order to apply a pressure exceeding 1, the equipment becomes complicated and large, which is impractical from the viewpoint of food production. The time for pressurization is not particularly limited, but it is generally preferable to hold the pressure for 5 to 30 minutes after reaching the desired pressure.

〔Example〕

 Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 3 g of salt was uniformly shaken into 200 g of cut beef, each piece of which was about 10 to 30 g. This is molded into a sealed bag in a steak shape and packed, and at room temperature using a high-pressure tester (manufactured by Kobe Steel).
A pressure of 2000 kg / cm ² was applied for 10 minutes. In the obtained molded meat (product 1 of the present invention), the minced meat was appropriately bound, did not collapse even when cooked, and had good texture and flavor as a steak.

Molded meats (Inventive product 2 and Comparative example 1) were obtained in the same manner as in Inventive product 1 except that the pressure was changed as shown in Table 1 below.

The degree of binding of the products 1 and 2 of the present invention and the comparative product 1 was evaluated. The results are shown in Table 1 below together with the production conditions and the like.

Example 2 3g of magnesium chloride in 500g of raw scallops
And 10 g of scallop seasoning (manufactured by Taiyo Fishery Co., Ltd.) was uniformly shaken and mixed, and this was packed in a φ50 m / m casing. 4000kg / c at room temperature using a high-pressure tester (Kobe Steel, Ltd.)
A pressure of m ² was applied for 5 minutes, after which the slices were sliced into disks 2 cm thick. This was butter-sauteed in a frying pan to obtain a scallop molded steak (Product 3 of the present invention).

Except that the pressure was changed as shown in Table 2 below, scallop molded steaks (inventive product 4 and comparative product 2) were obtained in the same manner as in inventive product 3.

With respect to the inventive products 3 and 4, and the comparative product 2, the degree of binding was evaluated. The results are shown in Table 2 below together with their production conditions and the like.

Example 3 1 kg of raw squirrel cut into a 1 cm square dice was immersed in a 20% salt solution for 60 minutes (the salt concentration of the raw squirrel was 3.2% at this time), and this was edible with collagen. The casing was filled. A pressure of 1000 kg / cm ² was applied thereto at normal temperature for 20 minutes using a high-pressure tester (manufactured by Kobe Steel Ltd.). Furthermore, this is dried at 20 ° C. for 10 hours,
Thereafter, a smoke treatment was performed at 50 ° C. for 20 minutes to obtain a smoked ikau inner (Product 5 of the present invention).

For comparison, a smoked ika inner (comparative product 3) was prepared in the same manner as product 5 of the present invention except that the pressure was 30 kg / cm ^2.
I got

When the product 5 of the present invention and the comparative product 3 were compared and evaluated, the product 5 of the present invention showed that the dice-like squids were sufficiently bound together, and a unique texture with a sense of unity was obtained. Product 3
Dice-shaped squids were not sufficiently bound together, and when eaten, they fell apart in their mouths.

Example 4 1 g of raw shrimp of 5 to 8 g / tail size was uniformly mixed with 40 g of shrimp extract (30% salt content; manufactured by Ocean Fisheries Co., Ltd.), and this was sealed in a sealed bag to a thickness of 1 cm. And then packed in a high-pressure tester (Kobe Steel, Ltd.) at room temperature for 3000
A pressure of kg / cm ² was applied for 8 minutes. Then, this was cut into 5 cm squares, to which flour, whole egg solution and bread crumbs were attached, and fried at 170 ° C. for 2 minutes with salad oil. The obtained shrimp fried product (Product 6 of the present invention) did not collapse even with the frying, and was bound together as if it were a large shrimp.

Also, for comparison, when trying to produce a shrimp fry product in the same manner as the product 6 of the present invention except that the pressure was set to 40 kg / cm ² , the bonding between the peeled shrimp was not sufficiently performed. It collapsed at the stage after flouring, and a molded shrimp fried product was not obtained.

〔The invention's effect〕

The method for binding raw meat according to the present invention can strongly bind pieces of raw meat without impairing the flavor and without feeling any foreign substance sensation, and is an epoch-making method as a binding method in the production of processed foods. It is typical.

Continued on the front page (72) Inventor Minoru Maruyama 3-2-9 Tsukishima, Chuo-ku, Tokyo Taiyo Fisheries Co., Ltd. Ocean Research Institute (72) Inventor Shusaku Hasegawa 3-2-2-9 Tsukishima, Chuo-ku, Tokyo Taiyo Fishery Stock (72) Inventor Atsushi Okazaki 3-2-9 Tsukishima, Chuo-ku, Tokyo Taiyo Fisheries Co., Ltd. Ocean Research Institute (56) References JP-A-63-188366 (JP, A) JP-A-58- 37826 (JP, B2) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/31-1/318 A23L 1/325-1/333 A23L 1/025

Claims (1)

(57) [Claims] 1. A method for binding raw meat, comprising adding 0.5 to 5 parts by weight of a neutral salt to 100 or more parts by weight of two or more pieces of raw meat and then subjecting the mixture to a pressure of 100 to 10,000 kg / cm ^2. Law.