JP2001269117A - Agent for improving quality of meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a meat quality-improving agent which gives cooked meat that has a soft meat property, richly contains gravy, has a juicy texture, and has delicious not only in a hot state but also in a cold state. SOLUTION: This meat quality-improving agent characterized by comprising a diglycerol fatty acid ester, lecithin, and a polyglycerol fatty acid ester having an HLB of >=10 or a composition obtained by dispersing or dissolving the materials in an oil or fat.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a meat quality improving agent, a meat product and a method for treating the same. More specifically, the present invention relates to a meat quality improving agent which can provide meat having a good flavor and texture with a tender meat quality, a rich juiciness and a juicy feeling even by heating and cooking.

[0002]

2. Description of the Related Art There are many meat dishes using meat such as cattle and pigs, and chicken such as chickens, and there are many cooking methods (for example, baking, frying, frying, steaming, boiling, etc.). Regardless, it is preferable to have moderate softness and eat it with a rich texture of gravy.

[0003] However, usually, the above-mentioned meat is hardened in the course of heating and cooking, and at the same time, the meat juice also flows out, so that the taste is often impaired. Furthermore, when the meat dish has cooled down, for example, cooked meat used as a side dish for a lunch box has a hard and crisp texture and has a significantly lacking taste.

[0004] In the case of particularly hard meat or meat lacking a juicy feeling, as represented by beef thigh meat or chicken breast, the range that can be used as meat may be extremely limited, so that effective use of resources is called. It is a big problem from a viewpoint.

[0005] Against this background, cooking using meat,
It is desired that a molded product can have a soft texture and rich in gravy, and many studies have been made so far. For example, a method using a proteolytic enzyme (Japanese Unexamined Patent Application Publication No.
JP-A-36167, JP-A-5-252911), a method using salts (JP-A-61-239962).
JP-A-4-36167), a method of immersing meat in a vegetable liquid oil containing lecithin (Japanese Unexamined Patent Publication No. Sho.
4-62356), a method using an ester of monoglyceride or diglyceride and polycarboxylic acid (organic acid monoglyceride) (Japanese Patent No. 291925).
No. 8, JP-A-8-140629), 10-3
A method of injecting fats and oils having a melting point range of 5 ° C. to obtain marbled meat (JP-A-60-41467) or a method of adding emulsified fats and oils (JP-A-58-89161 and JP-A-3-277250). JP-A-5-304
No. 33) is disclosed.

[0006] However, these methods are still not sufficiently satisfactory, and each has its advantages and disadvantages. For example, in a method using an enzyme,
The effect varies greatly depending on the processing temperature and processing time,
Despite the degree of variation, bitterness and astringent taste are produced with the decomposition of protein, which is also difficult in terms of taste.It is maintained by using a salt such as sodium bicarbonate or calcium salt to maintain the pH on the alkaline side. In the method of increasing hydraulic power, it is easy to emit an off-taste due to alkali,
Alternatively, it is not a preferable processing method due to a drawback such as the appearance of a unique net.

A method of dipping meat in a vegetable liquid oil containing lecithin, a method of applying an emulsifier such as an organic acid monoglyceride such as succinic acid monoglyceride to a meat surface, or a method of dissolving an emulsifier in an oil or a seasoning liquid. Later, in the method of filling meat into the liquid, a sufficient effect cannot be obtained because the action of the emulsifier is limited to the surface. Dispersion in the pickle liquid is also exemplified, but the operation is complicated because it is necessary to heat and dissolve, and if the dissolution temperature is incorrectly adjusted, gelling of the pickle liquid and an increase in viscosity are caused, and the injection itself becomes impossible. In addition, even when dispersion in the pickle liquid is achieved, the oil phase and the aqueous phase are separated in the pickle liquid due to the effects of salts and a pH adjuster in the pickle liquid, and the pickle liquid cannot be used. Further, in the method of injecting fats and oils having a melting point of 10 to 35 ° C., even if the meat after baking becomes marbled, the effect of softening is not sufficient because it flows out together with the gravy during baking, and the emulsified fat is added. In this method, the use of chitosan, soybean protein, gelling agent, and polyglycerol fatty acid ester of a specific HLB is disclosed, but these are blended for the purpose of emulsification stability and improve the meat quality after firing. The effect is not sufficient because the effect is due to fats and oils.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a meat quality improving agent which is soft in meat quality, rich in gravy, and is capable of producing delicious meat dishes even when it is cold as well as warm. Is what you do.

[0009]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above problems, and as a result, have found that an emulsifier composition comprising diglycerin fatty acid ester, lecithin and a polyglycerin fatty acid ester having an HLB of 10 or more can be used alone or as an emulsifier composition. By blending with oils and fats and processing meat after cooking,
It has been found that the meat becomes soft and the meat is juicy, and the above-mentioned problems are solved.

[0010] In the improver composition of the present invention, lecithin in the composition acts on the Z-ray which is a connecting portion of myofibrillar proteins constituting meat to solubilize lipids participating in the connection. It is thought to loosen the entire meat tissue. It is presumed that the diglycerin fatty acid ester has an auxiliary function of allowing lecithin to be rapidly dispersed even in an aqueous portion and to easily penetrate into meat.

In treating meat with the improver composition of the present invention, it is most suitable to disperse it into a pickle solution and then add it by injection. At this time, the emulsified or dispersed state of the improver component depends on the salt content of the pickle solution. In order to prevent disintegration, a polyglycerin fatty acid ester having an HLB of 10 or more is blended. As a result, a sufficient effect can be obtained because injection is performed without imparting an emulsified or dispersed state in order to impart salt resistance to the improver composition.

[0012]

DETAILED DESCRIPTION OF THE INVENTION Diglycerin fatty acid ester used in the present invention may be prepared by a known method such as molecular distillation if necessary after an esterification reaction between diglycerin and a fatty acid or a transesterification reaction between diglycerin and triglyceride. The process can be used to increase the purity of the desired monoester. In the cyclserine fatty acid ester used in the present invention, as the constituent fatty acid, a saturated or unsaturated fatty acid having 8 to 22 carbon atoms can be used.
It is preferred to use from 6 to 22 saturated or unsaturated fatty acids. As for the ester component constituting the diglycerin fatty acid ester, the purity of the monoester is preferably as high as possible, but if it is 50% or more, the expected effect can be obtained. Even when the purity of the monoester is less than 50%, lecithin can be modified so that it can be readily used in meat,
Although the effect of self-emulsifying fats and oils such as lard is obtained, the amount added as diglycerin fatty acid ester becomes excessive, which adversely affects the flavor.

Lecithin used in the present invention is a general term for phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol or lysolecithin thereof, or those containing phosphatidic acid as a main component. There are enzymatically decomposed lecithins and the like, and the lecithin used in the present invention is not particularly limited, but the use of enzymatically decomposed lecithin has the highest reforming effect on meat, and should be used. Is more preferred.

The polyglycerin fatty acid ester used in the present invention preferably has an HLB of 10 or more. Although the average degree of polymerization of glycerin of the polyglycerin used can be 4 or more, more preferably, the average degree of polymerization is 6 to 10.
It is. As the fatty acid constituting the polyglycerin fatty acid ester, a saturated or unsaturated fatty acid having 8 to 22 carbon atoms can be used, but a saturated or unsaturated fatty acid having 16 to 18 carbon atoms is more preferable.

The fats and oils used in the present invention include soybean oil, corn oil, rapeseed oil, safflower oil, sunflower oil,
Vegetable oils such as cottonseed oil and palm oil, animal oils such as tallow, lard, chicken fat, fish oil, hydrogenated oils thereof, or one of them
Transesterified oils or the like of a mixture of two or more species can be used alone or in a mixture, but the melting point is preferably 40 ° C. or lower.

The mixing ratio of each component of the improver composition in the present invention is 100 parts by weight of lecithin, 30 to 200 parts by weight of diglycerin fatty acid ester and 20 to 100 parts by weight of polyglycerin fatty acid ester having HLB of 10 or more. This improver composition may be used as such a mixture, but it is preferable to dissolve or disperse these mixtures in fats and oils. The mixing ratio of the improver composition and the fat or oil is arbitrary, but usually 5 to 40 parts by weight of the improver composition: 95 to 60 parts by weight of the fat or oil, preferably the improver composition 1
0 to 30 parts by weight: 90 to 70 parts by weight of fats and oils.

The amount of the improver composition of the present invention added to meat is 0.05 to 5.0% by weight, preferably 0.2 to 5.0% by weight.
Used in the range of 2.5% by weight.

The meats to be used in the present invention are all meats such as cattle, pigs, sheep, etc., chickens, turkeys, etc., and edible animals such as whales. In particular, the effect is remarkable for meat containing less fat such as beef peach and chicken breast and containing a relatively large amount of relatively hard protein.

The improver of the present invention is used in a state where it comes into direct contact with meat. Therefore, after emulsifying or dispersing in a pickle liquid or a seasoning liquid, it is injected into meat by an injector, and then tumbled for treatment. Immediately after the treatment, the effect of improvement can be sufficiently obtained by sintering immediately, but the effect is more pronounced when left standing in a refrigerator or the like for about one day. In the case of thin pieces of meat or minced meat that are difficult to inject, the effect can be obtained even by applying or dipping or kneading.

Examples of meat dishes to which the meat treated according to the present invention can be applied include yakiniku, steak, ham, sausage, hamburger, meatball, gyoza, shomai and the like.

The improver composition of the present invention can also be applied to meat for meat products which can be distributed at room temperature such as frozen, refrigerated or retort or meat for molded products mainly composed of ground meat in a meat-like form. .

The meat product using the meat pieces treated with the quality improving agent of the present invention or the molded product mainly composed of minced meat may be heat-treated in advance (heat-cooked food), or What is cooked at the time of eating (uncooked food, salt-cooked food) may be used. In any case, meat may be treated with the quality improving agent of the present invention in a raw stage so that the quality improving agent of the present invention acts to soften the texture and the like.

[0023]

EXAMPLES Hereinafter, the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples.
In the examples, "parts" means "parts by weight".

[Test Example 1] Test on US Imported Beef Thigh 10 kg of a quality improving agent shown in Table 1 (no addition in Comparative Example 1) was added to 5 kg of US imported beef thigh as follows. While maintaining 90 parts of the seasoning liquid at 5 ° C., 1.5 kg of the mixture obtained by mixing with a TK mixer was injected with each injector.
After the injection, tumbling was performed by a tumbler at 5 ° C. for 60 minutes. After the treated beef thighs were allowed to stand at 5 ° C for 24 hours, sliced to a thickness of 1.5 cm and weighed 200 g, sprinkled with an appropriate amount of salt and pepper, baked at 200 ° C, After firing, wrapped and stored at room temperature for 5 hours, sensory evaluation was performed by 15 panelists each. The results are shown in Table-2. In addition, the mixed state of the improver composition and the seasoning liquid was observed, and the results are shown in Table-3. Salt 5% by weight Nucleic acid seasoning 0.5% by weight Polymerized phosphate 0.5% by weight Soy protein 3% by weight Water 91% by weight

[Test Example 2] Test on chicken breast To 5 kg of chicken breast, 5 parts of a quality improving agent shown in Table 4 and 95 parts of a seasoning solution shown below were kept at 5 ° C with a TK mixer. Put 600 g of the mixture in a tumbler and
Tumbling was performed at 30 ° C. for 30 minutes. After leaving the treated beef thigh at 5 ° C. for 24 hours, sprinkle with fried powder and
It was fried at 0 ° C. The fried chicken was stored at −20 ° C. for one week, then thawed in a microwave oven, wrapped immediately after that and thawed, stored at room temperature for 5 hours, and subjected to sensory evaluation by 15 panelists each. The evaluation results are shown in Table-5. In addition, the state of mixing with the seasoning liquid was observed, and the results are shown in Table-6. Salt 7% by weight Nucleic acid seasoning 1.2% by weight Polymerized phosphate 0.5% by weight Powdered egg white 0.5% by weight Water 90.8% by weight

[0026]

By using the improver of the present invention,
A cooked meat with a soft and juicy feel can be obtained.

Continued on front page F-term (reference) 4B026 DC06 DG01 DK01 DK05 DP10 4B042 AC05 AC10 AD01 AD03 AD20 AD21 AD39 AE03 AG02 AH01 AK05 AP13

Claims (2)

[Claims] 1. A meat quality improving agent comprising a diglycerin fatty acid ester, lecithin and a polyglycerin fatty acid ester having an HLB of 10 or more. 2. A meat quality improving agent comprising a mixture of diglycerin fatty acid ester, lecithin and a polyglycerin fatty acid ester having an HLB of 10 or more dissolved or dispersed in fats and oils.