JP3092749B2 - Method of producing high quality fried meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the production of fried meat products, that is, tonkatsu, tempura, etc., which is the most important problem in product quality. The present invention relates to a method for producing a fried meat product having a juicy feeling in the meat. In addition, the type, quality,
Even if relatively inexpensive meat raw materials (stripe, etc.) are used without being restricted by the parts, etc., meat flesh products with less shrinkage, less peeling of clothes, good yield, good texture, and a juicy feeling It relates to a manufacturing method.

[0002]

2. Description of the Related Art The use of eating out, side dishes, frozen foods, and the like has been increasing with the change in the dietary habits of the people. Above all, the use of fried food has increased, and there are no other fried meat products.

[0003] Under such a tendency, the use of imported meat or relatively low-grade meat as raw material meat of fried meat products has been studied. However, with the use of these meats,
Problems such as easy shrinkage, easy peeling of the clothing of the product, poor texture, and poor yield have also been highlighted.

[0004] Many studies have been made on the prevention of peeling of clothes from fried products, and most of them are related to batter liquid and flour used at the time of applying clothes. They can be used to make the components and component ratios of batter and powdered flour less likely to expand even when heated, or to make proteins that are relatively compatible with muscle proteins (soy protein, egg white,
Milk protein, etc.) to increase the binding between the clothes and the meat and prevent the clothes from peeling off. These studies on batter liquor and flour have significantly reduced the amount of batter coming off.

[0005] Research on batter solution and powdered powder has advanced in terms of yield improvement, and much research has been conducted. By blending proteins and starches with high lipophilicity and water retention properties into batter and powdered flour, it is possible to retain fat and water oozing from meat by fry heating, contributing to improved product yield. became.

[0006] By the way, animal meat comes to have very hard physical properties by heating. This is due to the thermal denaturation of myosin and actin, which are the main components of muscle proteins, and accompanying this, muscle proteins contract due to the interaction of muscle proteins. For this reason, it is considered that phenomena such as peeling of clothes, shrinking of body, delicate texture of meat, and decrease in yield are caused.

[0007] These phenomena can be suppressed to some extent by using high-grade livestock meat, but on the other hand, it is currently commercially difficult due to problems such as an increase in product cost. In addition, since the cause lies in the meat itself, improvement of clothes, which is an external factor, does not lead to a fundamental solution. Therefore, better processing and processing methods have been desired in the industry.

[0008]

DISCLOSURE OF THE INVENTION The present inventors have found that, regardless of the type, quality, location, etc. of raw meat, fried meat meat products having a favorable appearance and a good texture, that is, less clothing peeling and a higher yield. The study has been repeated with the aim of obtaining a high-quality, supple, meaty fried meat product with a juicy feeling. However, studying the types of batter, flour, and bread crumbs used to adjust the batter for fried meat products, the type of ingredients, and the type of oil, oil temperature, and frying time alone are not enough. It was difficult to control peeling, improve yield, and improve texture.

[0009]

Means for Solving the Problems The inventors of the present invention have studied to solve the above-mentioned problem, but it is difficult to solve this problem as long as the conventional method is used in producing fried meat products. We came to the conclusion that we would. The conventional method referred to here is a flow of molding and slicing raw meat, battering, battering, breading, fry, and product.

By the way, in the production of processed meat products, particularly ham, recently, plant proteins (particularly soybean proteins), casein,
A technique of injecting pickle liquid containing salt or the like into raw animal meat has been adopted. It is considered that soybean protein contributes to the improvement of ham yield and the prevention of shrinkage due to its water retaining ability and fat holding ability as functional characteristics. In addition, from the viewpoint of suppression of viscosity increase of pickle liquid, familiarity with meat,
Enzymatically degraded soy protein is mainly used. In the production of ham, the soybean protein is usually contained at a weight ratio of about 5% to the pickle liquid.

The present inventors have paid attention to the above points and made various studies. As a result, the pickle solution containing soybean protein and / or soybean protein decomposed product was injected into the raw meat, and the raw meat after the injection was used. After tumbling, freeze for 1-3 days, then mold and slice to give batter, fry and shrunk to fried meat meat product, prevent peeling of batter, suppress poor texture, and yield Have been found to be improved, and the present invention has been completed.

That is, according to the present invention, a pickle liquid containing soybean protein and / or soybean protein decomposed product is injected into raw meat, the raw meat after the injection is tumbled, frozen for 1-3 days, and then molded.・ Characterized by slicing, battering and frying,
It is intended to provide a method for producing a fried meat product.

Further, the present invention provides a method for producing the above-mentioned fried meat product, wherein the soybean protein and / or the soybean protein hydrolyzate is contained in a weight ratio of 8 to 13% with respect to the pickle liquid.

Hereinafter, the method for producing the fried meat product of the present invention will be described in detail.

The outline of the production flow according to the method for producing a fried meat product of the present invention is as follows.

Livestock meat (block meat) → pickle liquid injection → tumbling → freezing (1-3 days) → molding
Slice → beaten flour → breading → frying → product The meat fried product as referred to in the present invention refers to all fried meat products using pork and other meat as raw materials. Therefore, there is no restriction on the type, site, grade, etc. of the raw meat. In addition, as a target meat fried product, tonkatsu,
Karakara, tempura and the like can be mentioned.

The pickle solution used in the present invention contains soy protein and / or soy protein decomposed product. Therefore, any of soybean protein alone, soybean protein hydrolyzate alone, and a combination of both soybean protein and soybean protein hydrolyzate may be used. However, it is preferable to use a soybean protein degradation product alone rather than a soybean protein. Here, soybean protein degradation products include, for example, papain, pepsin,
It refers to a product obtained by decomposing soybean protein with a protease such as trypsin or chymotrypsin, or an acid such as hydrochloric acid or sulfuric acid, but is not particularly limited to a method for decomposing the protein. The degradation rate of the soybean protein degradation product is not particularly limited, but the degradation rate is 2-20%, preferably 5-10%, for reasons such as suppression of the viscosity of the pickle solution and prevention of gel strength reduction. %.

It is preferable that the soybean protein and / or the soybean protein hydrolyzate is usually contained in a weight ratio of 8 to 13% with respect to the pickle solution. The reason is that if it is less than 8%, the effects such as prevention of clothing peeling and yield are low, and 13%
If it is more than the above, the viscosity of the pickle liquid increases, and the operability deteriorates. The pickle solution contains soy protein and / or
Alternatively, in addition to the soybean protein hydrolyzate, it may contain components contained in a normal pickle liquid, such as salt, seasoning, sodium polyphosphate, glucose, and cold water.

In the present invention, the pickle liquid is injected into the raw meat, tumbled, frozen for 1-3 days,
Form and slice to give batter and fry. The reason for freezing for 1-3 days is to improve operability and yield during molding and slicing. The freezing temperature is generally about -1 to -10C or lower.

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

[0021]

Example 1 A pickle solution having the following composition was prepared, and a tonkatsu was trial-produced by the production method according to the present invention and method A (a system in which the pickle solution was not injected).

[0022] As a raw material meat, 2 kg of pork arm meat block was used. The pickle liquid having the above composition is injected at a ratio of 40% by weight to the raw meat, tumbled, frozen in a freezer overnight, molded, sliced, beaten, battered, breaded, and soybean white. The mixture was fried at 170 ° C. for 4 minutes. As Comparative Method A, the same raw meat was frozen overnight, molded and sliced, and then processed into tonkatsu in the same flow as above. Commercially available products (B5205 and B2269 manufactured by Nippon Flour Milling Co., Ltd.) were used as the powder and batter.

The yield, size, and sensory evaluation tests of the tonkatsu produced by the production method and method A according to the present invention were conducted. Table 1 shows the results. The yield was expressed by the ratio of the weight after frying to the weight before frying, and the size was expressed by the ratio of the cross-sectional area after frying to the cross-sectional area before frying. The sensory evaluation was performed by 20 skilled panelists. The number of the sensory evaluation indicates the number of persons who have selected the corresponding product. However,
The total evaluation was represented by a score.

[0024]

[Table 1] In the table, ** means significant 1% risk * means 5% significant risk As can be seen from Table 1, the yield of tonkatsu made by the production method of the present invention is higher than that of Comparative Method A, It can be seen that there is little peeling and that it is excellent in terms of sensuality.

[0025]

Example 2 Tonkatsu was prepared in the same manner as in Example 1 except that a pickle solution containing a soybean protein hydrolyzate subjected to an enzymatic decomposition treatment (decomposition rate: 9%) at a weight ratio of 8.2% was used. Was prototyped. The decomposition rate was determined by treating with a final concentration of 0.2 M TCA solution at 40 ° C. for 20 minutes, and then 2,000 g · 10
After centrifugation for 1 minute, the ratio was represented by the ratio of the amount of protein contained in the supernatant solution to the initial amount of protein. As a comparative method, a tonkatsu was prototyped by the method A described in Example 1.

The tonkatsu produced by the production method and the method A according to the present invention were subjected to a yield, size and sensory evaluation test in the same manner as in Example 1. Table 2 shows the results.

[0027]

[Table 2] In the table, ** means significant 1% risk * means 5% significant risk As can be seen from Table 2, the tonkatsu made by the production method of the present invention has an improved yield compared to Comparative Method A, It can be seen that there is little peeling and that it is excellent in terms of sensuality.

[0028]

As described in detail above, according to the present invention,
Regardless of the type and quality of raw meat, a method for producing a fried meat meat product having a favorable appearance and a good texture, that is, a high quality meat meat fried product having less peeling of clothes, a high yield, and a supple and juicy feeling. Can be provided.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Masateru Yokotani 7-21-11 Nishigotanda, Shinagawa-ku, Tokyo Ajinomoto Co., Inc. Tokyo Branch (56) References JP-A-57-54579 (JP, A) Kaisho 60-199366 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/31 A23L 1/01

Claims (1)

(57) [Claims] 1. A pickle solution containing 8-13% by weight of soybean protein and / or soybean protein hydrolyzate is injected into raw meat, the raw meat after the injection is tumbled, frozen for 1-3 days, and then frozen. A method for producing a fried meat product, which comprises forming, slicing, providing a batter, and frying.