JP2009240294A - Plum vinegar condiment improving texture of meat and seafood - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a condiment utilizing plum vinegar conventionally discarded and improving fulsomeness, taste and texture of meat, seafoods and the like. <P>SOLUTION: A plum vinegar condiment settling the problems and improving texture/taste of meat and seafoods is provided by comprising plum vinegar and an alkali metal salt. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a seasoning that uses plum vinegar to improve the texture and taste of meat and seafood.

Plum vinegar obtained by salting plum fruits has long been used medicinally as a seasoning solution for pickles such as pickled plums and pickled vegetables, or as good for the gastrointestinal tract. In recent years, recovery from fatigue and increased appetite have attracted attention as health benefits of organic acids such as citric acid contained in ume vinegar, and it is processed as a beverage mixed with fruit juices such as apples and lemons, and vinegars such as black vinegar and apple vinegar. Sold.

However, the ume vinegar used as a seasoning liquid and a beverage is only a part, and most of them are discarded. Plum vinegar contains high-concentration salt and requires desalination to be used in beverages, etc., but the equipment required for desalting and filtration is very expensive, so it produces ume vinegar. The ratio of farmers and pick-up vendors who have such equipment is low, and even if they have equipment, processing requires enormous labor and cost, and the use of ume vinegar that has not been desalted There is a need for a method.

This invention makes it a subject to develop the seasoning which improves the smell, taste, and texture of meat, seafood, etc. while aiming at utilization of the ume vinegar discarded.

As a result of diligent efforts to solve the above problems, the present applicant has completed the following invention. That is, the present invention includes the following inventions.
(1) Meat or seafood containing plum vinegar and alkali metal salt, texture of ume vinegar to improve texture, taste (2) Meat characterized by using plum vinegar and seasoning containing ume vinegar and alkali metal salt Seafood texture, taste improvement method (3) Food using ume vinegar seasoning containing ume vinegar and alkali metal salt

According to the present invention, it is possible to obtain a seasoning that provides a preferable texture and taste, and an appropriate water retention capacity.

In the present invention, plum vinegar is an extract obtained by salting plum fruits. Plum vinegar is preferably undesalted white plum vinegar, but red plum vinegar with shiso leaves, desalted plum vinegar, powdered plum vinegar, and ume vinegar for seasoning plum pickles with added sugar, vinegar, spices, shavings, etc. It may be used.

In the present invention, the total amount of ume vinegar is usually 10 to 90% by mass, preferably 40 to 50%, based on the total mass of the components.

Examples of the alkali metal salt used in the present invention include sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium citrate, potassium citrate, DL malate, sodium gluconate, glucone. Alkaline salts such as potassium acid, monosodium succinate, disodium succinate, sodium acetate and sodium L-tartrate can be used.

In the present invention, the total amount of the alkali metal salt is usually 0.5 to 20% by mass, preferably 5 to 8% by mass, based on the total mass of the components.

You may powder and use the ume vinegar seasoning of this invention. For powdering, excipients such as agar, dextrin, dextrose, gelatin, glucose, starch, starch degradation products, sucrose, lactose, and salt can be used.

The ume vinegar seasoning of this invention solves the said subject by combining a ume vinegar and an alkali metal salt. By combining these, it is possible to bring a more preferable texture and taste to meat and seafood than to use ume vinegar alone. “Providing a favorable texture and taste” means removing these unique odors and tastes from meat and seafood, increasing the umami, and making it hard to eat. The product of the present invention usually has an effect in the range of pH 5.5 to 10.0, preferably in the range of pH 9.0 to 10.0.

The ume vinegar seasoning of the present invention may contain salt, vinegar, sugar, yeast extract, fruit juice, fermented seasoning and the like.

In the present invention, the ume vinegar seasoning is not limited in its form, but may be kneaded, sprinkled, sprinkled, coated, tumbled, soaked or impregnated, poured, sprayed, mixed, passed, entangled or sprinkled, etc. Use in combination.

The food obtained by using the ume vinegar seasoning of the present invention for meat and seafood includes all cooked products using meat and seafood, processed meat, processed seafood, and canned foods, bottles if processed food Stuffed, retort pouch food, salmon products, ham, sausages, fish paste products, salted products, frozen foods, and the like.

EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not restrict | limited by a following example.

Pork loin (1 cm thick slice) as material, white plum vinegar (treatment area A) as immersion liquid, and ume vinegar seasoning of the present invention (white plum vinegar 50%, sodium carbonate 5%, water 45%) (treatment area B) Was diluted 5 times with water.

Pork loin and immersion liquid were immersed in a refrigerator at a ratio of 1: 1 for 2 hours and drained for 5 minutes. The drained meat was wrapped in aluminum foil and heated in an oven preheated to 250 ° C. for 10 minutes. What prepared the same cooking without using a seasoning was provided as a control.

The results of yield and sensory evaluation are shown in Table 1.
“Yield” mainly indicates the water retention capacity of foodstuffs. The larger the value, the greater the water retention capacity. It is calculated as follows from the weight of the ingredients before and after cooking.
Yield (%) = [weight after cooking (g) / weight before cooking (g)] × 100
In the following examples, the sensory evaluation was made with pork loin (processed section A) cooked with ume vinegar as the reference value (0), with (+) being preferable, (-) being not preferable, and evaluation criteria (-3) , -2, -1, 0, +1, +2, +3) were evaluated by 8 panels.

From the results shown in Table 1, it was found that the water-retaining property of the ume vinegar seasoning of the present invention was improved as compared with the case where the seasoning was not used and the case where the ume vinegar was used alone. In addition, those using the present invention have improved "hardness when eaten", "taste of meat", "odor of meat", and "juicy feeling" compared to those used with ume vinegar alone. I found out.

From the above, the use of ume vinegar alone can not be expected the effect of the present invention to improve the odor, taste and texture of meat and seafood, etc. The ume vinegar seasoning of the present invention combining ume vinegar and alkali metal salt It was confirmed that the above-mentioned effects could be obtained only by using the charge.

Pork loin (1cm thick slice) as material, white plum vinegar (treatment area A) as immersion liquid, and plum vinegar seasoning of the present invention (white plum vinegar 50%, potassium carbonate 6%, water 44%) (treatment area B) Was diluted 5 times with water.

Pork loin and immersion liquid were immersed in a refrigerator at a ratio of 1: 1 for 2 hours and drained for 5 minutes. The drained meat was wrapped in aluminum foil and heated in an oven preheated to 250 ° C. for 10 minutes. Table 2 shows the results of yield and sensory evaluation.

From the results in Table 2, the ume vinegar seasoning of the present invention has improved water retention and exhibits a favorable texture and taste even when potassium carbonate is used as the alkali metal salt, compared to that used alone. all right.

Black tiger was used as the material, and the seasoning used in Example 1 as the immersion liquid was diluted 5 times with water.

The immersion liquid was injected into the black tiger at a ratio of 30% to the meat, and the black tiger and the immersion liquid were immersed in a refrigerator at a ratio of 1: 1 for 2 hours, followed by draining for 5 minutes. The drained black tiger was steamed with a steamer for 5 minutes and heated. Table 3 shows the results of yield and sensory evaluation.

From the results in Table 3, it was found that the ume vinegar seasoning of the present invention also improved water retention and exhibited a favorable texture and taste even in black tiger compared to that used alone.

Claims (3)

Plum vinegar seasoning that improves the texture and taste of meat or seafood containing plum vinegar and alkali metal salt. A method for improving the texture and taste of meat or seafood, characterized by using a plum vinegar seasoning containing plum vinegar and an alkali metal salt. Food using ume vinegar and ume vinegar seasoning containing alkali metal salt.