JPH07222569A - Powdery seasoning for meat - Google Patents

Abstract

PURPOSE:To obtain the subject seasoning capable of tastily softening meat easily and quickly, comprising raffinose, erythritol, shell-baked calcium and papain and/or bromelain. CONSTITUTION:This seasoning comprises (A) raffinose, (B) erythritol, (C) shell- baked calcium, and (D) papain and/or bromelain. This seasoning, when sprinkled on meat, softens it in a short time, losing no water and palatable ingredients in the meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to meat in a convenient manner,
The present invention relates to a compounding composition of a powder seasoning which makes the product quick and delicious.

[0002]

2. Description of the Related Art Conventionally, as a cooking technique for meat, it has been known that when sugar is incorporated into the meat, the meat does not become hard during the subsequent heating and the meat is soft and fluffy. This technique has been used for a long time as a pretreatment of yakiniku and pickling of meat. It is considered that this is because sugar binds protein and water to improve the water-retaining property of meat and prevents hardening and shrinking of meat. However, in order to obtain the effect, it is necessary to use a certain amount of sugar, and as a result, the meat is unnecessarily sweetened, which is a cons and cons.

The techniques for making meat delicious and soft include (1) proteolytic enzymes and (2)
A method of using baking soda is known. Regarding the method of using the proteolytic enzyme in (1), "Knowledge of Enzyme Application" by Toshiaki Komaki, published by Koshobo Co., Ltd. (January 30, 1986)
(6.3.4 Meat softening), page 213, 17)
It is stated in line -24 that papain, which is a protease derived from a plant, has been used for a long time for the purpose of externally adding a protease to soften the meat and for the purpose of softening and eating the meat of buffalo, "New
Food Industry ", Vol. 33, No
1 (1991), "Effect of actinidine (kiwifruit proteolytic enzyme) as a meat tenderizer", page 57, left column, lines 3 to 11, also uses microbial enzymes and plant enzymes for the purpose of tenderizing meat. Is stated. In addition, as a patent using a protease, (a)
"Meat seasoning / softening sheet" (Japanese Patent Publication No. 4-55652)
Gazette), (b) "Method for producing processed meat product and injection liquid" (JP-A-5-103633), (C) "Meat softening method" (TENDERIZATION OF MEA)
T. U.S. Pat. No. 3,166,423), (d)
"Method of manufacturing corn meat products" (METHOD FO
R PRODUCING CORNED EAT P
(RODUCTS, US Pat. No. 3,549,385), (e) "Meat cooking material and meat cooking method"
(JP-A-5-252911) and the like are known.

(A) Form a thin sheet that holds a powder of a natural fermented seasoning having protease activity, or a mixture of a powder extract, a powder seasoning, a powder sauce, etc. and a protease preparation, and coat the meat with the sheet. By doing so, seasoning and softening are performed. However, because of the sheet shape, the same amount of seasoning is brought into contact with the surface area of the meat, resulting in excess or deficiency of the seasoning depending on the thickness of the meat.
Similarly, the softening effect of enzymes is too much for thin slices and insufficient for thick slices. Further, in using the sheet, it is inconvenient to uniformly season and soften an indefinite block meat because it is not suitable because the thickness and shape of the meat are limited. Further, it is recognized that there are various problems in the patent, such that the sheet is provided and the manufacturing and packaging costs too much.

(B) is an injecting liquid consisting of kiwifruit extract and an oil-in-water emulsion of edible oil and fat, which is injected into meat to give a soft and juicy feeling.
The present invention relates to a method for producing a processed meat product having an improved texture and an injection liquid. (C) and (d) also intend to obtain a soft texture by adding a proteolytic enzyme to an injecting solution or a dipping solution used in the production of processed meat products.
However, the adjustment of the injection liquid and the immersion liquid is complicated. A device such as a pickle injector is required to inject the meat, and the dipping method requires dipping for several days. Therefore, if you are a manufacturer of processed meat products, you can adjust the injection liquid and the immersion liquid and perform the injection and immersion operation, but for the purpose of using meat for general households and restaurants, (b), The methods (c) and (d) are not suitable.

Since (e) contains a proteolytic enzyme, fried flour, tempura powder, fried batter mix, fritter mix, and meat cooking ingredients such as complex seasonings mixed with seasonings and spices are attached to meat. Then, the meat is cooked after being left for a predetermined time to obtain a meat-prepared meat product having a soft texture of meat. However, it has been conventionally performed to mix an enzyme with a cooking material, or to take a certain period of time for the enzyme to act on meat to soften the meat, and it has a particularly novel technical idea. Absent.

Regarding the method of utilizing baking soda of (2),
"Cooked meat" (Japanese Patent Laid-Open No. 4-36167) is known. This method involves sprinkling baking soda directly on the meat, or immersing the meat in an aqueous solution of baking soda to allow the baking soda to penetrate into the meat, and then cooking to decompose the baking soda and generate carbon dioxide gas. By preventing the meat from shrinking, cooked meat with a soft texture is obtained. However, as a result of the fact that the present inventors actually cooked the meat by the method and then cooked the meat, the meat did not have a soft texture and the softening effect was not recognized. After all, in terms of using it, I think that it is better to sprinkle an appropriate amount of proteolytic enzyme evenly on the meat surface in order to make the meat quick and deliciously soft in general households and restaurants etc. To be However, by simply sprinkling only the enzyme, it is difficult to quickly permeate the inside of the meat, and it is also difficult to sprinkle evenly on the surface of the meat, so mix the enzyme with salt, other seasonings and spices. The method of sprinkling on meat after dilution is described in Toshiaki Komaki “Knowledge of enzyme application”.
Pp. 214, lines 14-19.

By the way, the water content of fresh meat is about 75%, 70% of which is in myofibrils, 20% is in muscle plasma, and the remaining 10% is in connective tissue. With the exception of 4-5% bound water, most water is free water that is freely present in tissues in a relatively loose form. Therefore, it is empirically known that sprinkling salt with meat causes free water to be pulled out due to the osmotic pressure of salt, resulting in a decrease in water content of the meat, resulting in a tight meat quality and a hard texture. . In addition, salt dissolved in free water has the effect of elution of myofibrillar proteins as well, so when baking,
Free water in which the protein is dissolved comes out as meat juice. For this reason, it is a basic knowledge of meat cooking to sprinkle salt on the meat just before or immediately before baking. An electrolyte such as sodium chloride suppresses the dissociation of polar groups of proteins and reduces the repulsive force between molecules, and thus promotes the intermolecular association due to the hydrophobic bond between the hydrophobic groups exposed on the molecular surface by heating. In other words, sprinkle only salt on 30
When the meat that has been left for more than a minute is cooked with heat, it becomes unfavorable because it has a firm texture with a tight meat quality with reduced water retention. As described above, it is difficult and quick to make meat easy and tasty by a conventional method, which is problematic and difficult.

[0009]

DISCLOSURE OF THE INVENTION The present invention relates to a blending composition of a powder seasoning which makes meat quick and tasty by a convenient method. As previously mentioned,
When cooking meat in a general home or a restaurant, a method that requires complicated operations and requires a device is not suitable. Therefore, it is preferable that the meat is sprinkled with the cooking ingredient, and it is preferable that the meat can be cooked after the standing time is as short as possible. Firstly, the meat protein and water are stably bound to improve the water retention of the meat so that the moisture and umami components in the meat are not released as a drip, and secondly, the proteolytic enzyme is shortened. Permeation into meat in a timely manner has been a problem to be solved in order to achieve the above-mentioned problems.

[0010]

Means for Solving the Problems The inventors of the present invention have solved the problems described above, and as a result of earnest research on raw materials such as powdered seasonings and blending compositions for quickly and deliciously softening meat, The compounded composition of the present invention is obtained. Specifically, the feature of the present invention is to include raffinose, erythritol, and calcined shell calcium in the composition as a powder seasoning for meat, and further include any one or both of papain or bromelain. In addition, according to the present invention, the amount of raffinose and erythritol used for meat is 0.4 to 0.8% by weight in raffinose, and 0.2 to 0.4% by weight in erythritol. To be mixed. Then, the powdered seasoning having the above-mentioned composition was sprinkled on the meat, and the meat was left standing for a certain period of time and then cooked, whereby a meat cooked product in which the above problems were solved could be obtained. The background of the completion of the present invention will be described below.

The inventors of the present invention firstly improve the affinity between protein and water in meat, which is the first problem, and prevent the separation of protein and water during cooking to obtain juicy cooked meat. As a substance exhibiting the effect, various hydrophilic substances such as various polysaccharides, oligosaccharides and sugar alcohols were intensively studied. Some of the results are shown in Table 1.

[0012]

[Table 1]

As a result, they have found raffinose as a substance having various physical properties which are preferable as a powdery seasoning for meat, such as low sweetness, lack of hygroscopicity and good heat-cookability. Raffinose is an oligosaccharide in which one molecule of galactose is bound to the glucose portion of sucrose (sugar) as shown in the structural formula of Chemical formula 1, and beet (sugar radish)
It is contained in a large amount inside.

[0014]

[Chemical 1]

As can be seen from the results in Table 1, raffinose has only (1) the ability to increase the affinity between protein and water in meat and prevent the protein and water from separating during heating. (2) The degree of sweetness is about one-fifth of that of sugar, so that the meat does not become too sweet as in the case of the sugar described above, and (3) the crystals have extremely low hygroscopicity It does not reduce the activity and does not easily cause caking even when mixed with seasonings and spices. (4) Browning due to aminocarbonyl reaction during cooking is less than that of sugar. It had favorable performance.

The present inventors further conducted research on a method for improving the water retention of meat. As mentioned above, fresh meat contains about 75% water. For this reason, water retention is an important factor in determining the tenderness, juiciness and taste of meat. The water holding capacity of meat is close to the isoelectric point of myosin, which is the main component of muscle protein.
It becomes the minimum around 5, and the water retention of the meat is improved regardless of whether the pH is lower or higher. And the pH of meat is pH
It is known that when the pH is 6, the difference in water retention is about 2-3 times as large as when the pH is 5. The water retention of general meat such as cows and pigs gradually decreases from about pH 6.8 to about pH 5.5 within about 5 to 10 days after death. Therefore, the final pH of the meat that has been aged is about 5.5. This is close to the isoelectric point of myosin, which is the main component of muscle protein, as described above, so that general consumers use meat having the lowest water retention when eating.

Among proteolytic enzymes, papain is
Meat exhibits enzymatic activity in the pH range of 3 to 12, and bromelain exhibits enzymatic activity in the pH range of about 5 to 9. When the pH of the meat itself reached a pH of about 8 and became higher than that, the color became poor and the taste became harsh. Therefore, considering the water retention, color tone, taste and enzyme activity of the meat, it is preferable to adjust the pH of the meat immediately before cooking to the range of 6 to 7.

The present inventors have investigated various substances for adjusting the pH of meat, and as a result, have found calcined shell calcium. The main component of calcined shellfish calcium is calcium oxide, which has the property of becoming alkaline when it comes into contact with water. Therefore, the pH of the free water of the meat before cooking can be adjusted. In addition, calcium was involved as a divalent cation in the cross-linking of the water-soluble protein, and showed the effect of forming a strong gel during heat coagulation. The amount of calcined calcium in the shell is 0.0 for meat.
About 15% by weight was suitable. As described above, the inventors of the present invention have found calcined shell calcium as a substance having the effect of improving the preservability of meat and improving the texture. The raw material for calcined shell calcium is shells such as oysters and scallops, but the type of shell is not limited. This enabled us to solve the first problem.

Next, a second problem, that is, a method of permeating the protease into the meat in a short time was examined. It is known that when an enzyme is mixed with salt having high osmotic pressure and sprinkled on meat, the enzyme easily penetrates into the meat. However, salt cannot be heavily used because it affects the taste of meat. Furthermore, since the protein of meat is an amphoteric electrolyte, when an electrolyte such as salt coexists, the affinity between the protein and water decreases. The present inventors have made a hypothesis that a substance having a large number of hydrophilic groups such as hydroxyl groups in the molecule, a non-electrolyte, and a substance having a molecular weight as small as possible is more effective, and paid attention to sugars and alcohols. I did a research. Some of the results are shown in Table 2.

[0020]

[Table 2]

From the results of Table 2, erythritol was found as a substance having various physical properties preferable as a powdery seasoning for meat, such as not only high penetrating power but also no hygroscopicity and good heat-cookability. Erythritol is a sugar alcohol having a molecular weight of 122 and a carbon number of 4 represented by the structural formula of Chemical formula 2, and is contained in fruits and the like in the natural world.

[0022]

[Chemical 2]

As shown in Table 2, erythritol not only (1) has the ability to permeate the enzyme into the meat very efficiently, but (2) is a non-electrolyte and contains protein and water. Does not impair the affinity, (3) does not cause browning due to aminocarbonyl reaction during cooking,
(4) Since it has no hygroscopicity, it does not lower the activity of the enzyme, and does not cause caking even when a seasoning or spice is added, and thus has favorable properties for making a powdery seasoning for meat. This enabled us to solve the second problem.

Furthermore, the present inventors have examined proteolytic enzymes. In general, a proteolytic enzyme is a proteinase (endopeptidase) that acts on a protein to form several peptides, and a peptidase (exopeptidase) that is an enzyme that cleaves the peptide from its amino or carboxyl terminus to produce an amino acid. It can be roughly divided into types. In addition, proteinases include those derived from microorganisms and those derived from animals and plants. The muscle of meat has muscle fibers having a diameter of 20 to 50 μm, which are composed of myofibrils, and the muscle fibers enclose the muscle fibers. The muscle fibers wrapped in the endomysium gather together to form one connective tissue, which is surrounded by the periarium. Furthermore, the connective tissue of muscle fibers wrapped in the periosteum is bundled in the epimysium to form one muscle. The taste of meat is derived from myofibrillar proteins, and the texture, etc. is derived from membrane proteins. The proteins that form these membranes are called hard proteins and are composed of collagen, reticulin, elastin and the like.

As a result of studying various proteinases, an enzyme that specifically decomposes hard proteins was most suitable for meat tenderization, and all of these enzymes were derived from plants. Since enzymes derived from microorganisms also act on myofibrils,
It was observed that the meat tissue tended to be pasty. Plant-derived enzymes include papaya-derived papain, pineapple-derived bromelain, fig-derived ficin, and kiwifruit-derived actinidine. Of these, ficin acts most strongly and specifically on collagen and elastin, but has the disadvantages of having a unique odor and being difficult to inactivate due to heat and requiring skill in handling. . Actinidine is an enzyme that is still in the research stage, and it is difficult to stably obtain it for food processing. From the above points, papain and bromelain were actually the best.

When actually blended in a meat powder seasoning,
Papain and bromelain may each be alone,
Further, an enzyme preparation in which papain and bromelain are mixed at an appropriate ratio may be used, but when they are mixed, a softening effect having a better texture is obtained. The amount of enzyme used is 0.005-0.1% by weight with respect to the meat (trade name: papain W
-40 and Bromelain F; both were within the range of Amano Pharmaceutical Co., Ltd. If it is less than 0.005% by weight, it is difficult to sprinkle the enzyme uniformly on the meat, and a sufficient softening effect on the meat cannot be obtained. If it is 0.1% by weight or more, the softening effect of the enzyme is not necessarily improved in proportion to the amount of the enzyme, and a sulfur-like odor is generated due to the enzyme having an SH group in the molecule, resulting in poor taste. . In addition, the enzyme is expensive, which is not economical. In addition, after sprinkling the enzyme, if a long time has passed for some reason, the softening by the enzyme proceeds too much and the meat structure becomes brittle, or the surface becomes a paste and the appearance and taste are impaired. Was recognized.

As described above, the inventors of the present invention firstly stably bind the protein of meat and water in order to quickly and deliciously soften the meat by a simple method to retain water in the meat. Raffinose was newly found as a substance that improves the properties, and calcined shell calcium was also found as a substance that has both the water retention by adjusting the pH and the texture improving effect by calcium ions, and solved the first problem. Next, the second problem was solved by newly discovering erythritol as a substance that allows a protein degrading enzyme to quickly penetrate into meat. Furthermore, a proteolytic enzyme suitable for softening meat was also selected.
Finally, when the amount of raffinose and erythritol used to solve the problem was examined, the effect of improving water retention and the permeation effect of proteolytic enzyme did not improve in proportion to the amount of raffinose and erythritol used, and was more than necessary. It turned out to be uneconomical to use.
The results are shown in Table 3.

[0028]

[Table 3]

[0029]

[Table 4]

The amount of raffinose and erythritol to be used for meat to obtain the effect of quickly and deliciously softening the meat is 0.4 to about raffinose.
0.8% by weight, and for erythritol 0.2-
0.4% by weight was suitable. The compounding ratio of raffinose and erythritol can be any ratio,
It is preferably about 2: 1. In order to obtain the effect of the present invention, about 30 minutes is appropriate for meat having a thickness of 10 to 15 mm, but 1 for thin meat of 3 to 5 mm.
You can shorten the standing time to about 5 minutes, 20m
For thick meat exceeding m, it is preferable to extend the standing time to about 2 hours.

[0031]

EXAMPLES The effects of the present invention will be specifically described below based on examples. Example 1 Raffinose 33 parts by weight, erythritol 17 parts by weight,
35 parts by weight of salt, 12 parts by weight of pepper, 1 part by weight of papain, 1 part by weight of bromelain, and 1 part by weight of calcined oyster shell calcium were mixed to obtain a powdery seasoning for meat. Thickness 15mm
To the beef thigh meat of pH 5.6 sliced in, sprinkle 1.6% by weight of the powdered seasoning on the meat,
Let stand for a minute. At this time, the amount of raffinose and erythritol used for meat was 0.53 for raffinose.
In the case of erythritol, it was 0.27% by weight. The pH of the meat was 6.2. next,
Both sides were baked in a frying pan to make beef thigh steak. The finished steak has no meat shrinkage or sled,
It was a delicious beef steak that had a moderately baked color and a crispy surface, and was soft and juicy to the center without being too sweet.

Comparative Example 62 parts by weight of salt, 22 parts by weight of pepper, 13 parts by weight of sugar, 1.5 parts by weight of papain and 1.5 parts by weight of bromelain were mixed to obtain a powdery seasoning for meat. The beef thigh meat of pH 5.6 sliced into a thickness of 15 mm was sprinkled with 1.0% by weight of the powdered seasoning on the meat, and left at room temperature for 30 minutes. At this time, the pH of the meat was 5.6 and remained unchanged. Next, both sides were baked in a frying pan to make beef thigh steak. This steak had meat shrinkage and sled, only the surface was soft and the center was still hard, and the beef thigh steak was dull and leached with gravy.

Example 2 40 parts by weight of raffinose, 20 parts by weight of erythritol,
17 parts by weight salt, 10 parts by weight powdered soy sauce, 1 pepper
0 parts by weight, 2 parts by weight of papain, and 1 part by weight of calcined scallop shell calcium were mixed to obtain a powdery seasoning for meat. Thickness 15
The pork thigh meat of pH 5.6 sliced into mm was sprinkled with the powdery seasoning at 1.5% by weight with respect to the meat, and left at room temperature for 30 minutes. At this time, the amount of raffinose and erythritol used for meat was 0.
6% by weight, and for erythritol it was 0.3% by weight. The pH of the meat was 6.4. next,
In a frying pan, both sides were baked to make sauteed pork leg. This sauté was a tasty sautéed pork tender meat that had no meat shrinkage or warpage, had a moderate browning color and a crisp surface, and was soft to the center without being too sweet.

[0034]

The effects of the present invention are as follows. First, raffinose and a proteolytic enzyme as a substance that improves the water retention of meat by stably binding meat protein and water are quickly permeated into the meat. It was found that erythritol as a substance, and secondly, by using raffinose, erythritol, shell-baked calcium, papain or bromelain or a mixture thereof in the composition of the powdered meat seasoning, In the method, it was found that a tasty and tender cooked meat can be obtained promptly. Thirdly, the amount of raffinose and erythritol used for meat is 0.4 to 0.8% by weight in raffinose, Furthermore, it was specified that erythritol was 0.2 to 0.4% by weight. That.

Claims (2)

[Claims] 1. A meat powder characterized in that raffinose, erythritol, and calcined shellfish calcium are contained in the composition as a powder seasoning for meat, and one or both of papain and bromelain is further contained. seasoning. 2. The amount of raffinose and erythritol used for meat is 0.4 to 0.8 when raffinose is used.
% By weight, and 0.2% for erythritol.
The powdery seasoning for meat according to claim 1, which is blended so as to be 0.4% by weight.