JP2021112126A - Method for preventing heat shrinkage of meat, and meat modifier - Google Patents

Abstract

To provide a method for preventing heat shrinkage of meat, capable of preventing or suppressing shrinkage of fish and shellfish meat, and livestock meat due to cooking, and to provide a meat modifier to be used for the method.SOLUTION: A meat modifier to be used by adding to meat in cooking so as to prevent or suppress heat shrinkage due to cooking of fish and shellfish meat and livestock meat has as the main ingredients, konjak, sodium bicarbonate, and starch. When meat added with the meat modifier is heated, the konjak reacts with sodium bicarbonate and is solidified. A meat juice extract flowing out with heat solidification of meat protein is absorbed and held by the konjak having high water retention in a solidification process, and the konjak is solidified in this state. The shrinkage of meat caused by water outflow of a meat juice extract or the like from meat is prevented or suppressed, and a decrease in a yield of meat after cooking can be prevented or suppressed.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for preventing heat shrinkage of meat for preventing or suppressing heat shrinkage associated with cooking of seafood or livestock meat, and a meat improving agent used in the method.

When fish and shellfish meat or livestock meat is heat-treated such as roasting, frying, and steaming, proteins are heat-coagulated and shrinkage due to the outflow of water such as gravy occurs. For this reason, the weight and size of the meat after cooking are smaller than those before heating, resulting in a decrease in yield. In order to prevent a decrease in yield, a method using a phosphate has been widely adopted in the past. Phosphate is known to have effects such as water retention that prevents water from flowing out from protein foods and gives a moist texture.

For example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2006-55044) proposes a method for producing freeze-dried shrimp using a phosphate. This Patent Document 1 pays attention to the problem that the water and the extract inside the shrimp flow out during the heat treatment, the shrimp tissue contracts, the yield decreases, and the taste and texture are also inferior. In order to solve this problem, shrimp are freeze-dried through a step of immersing the shrimp in an aqueous solution containing phosphate and baking soda to prevent a decrease in yield and obtain a good texture.

Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2001-52049) proposes a yield improving agent for seafood or livestock meat. This yield improver is an aqueous solution containing ethanol and an organic acid salt, and by cooking with this aqueous solution contained in seafood and livestock meat for cooking, weight loss due to heating is reduced and the texture is textured. Is improving.

Japanese Unexamined Patent Publication No. 2006-55044 Japanese Unexamined Patent Publication No. 2001-52049

In recent years, there are concerns about health hazards due to excessive intake of phosphate, which is often used as a food additive. Further, phosphates and other food additives having water retention are not sufficiently effective in preventing the shrinkage of seafood and livestock meat caused by cooking.

In view of this point, an object of the present invention is to provide a method for preventing heat shrinkage of meat that can prevent or suppress shrinkage of seafood and livestock meat due to cooking, and a meat improving agent used in the method. be.

In order to solve the above-mentioned problems, the method for preventing heat shrinkage of meat according to the present invention is to improve meat containing konjak, an alkaline substance for coagulation of konjak, and starch as main components in seafood or livestock meat. An agent is added, and the seafood or livestock meat to which the meat improving agent is added is cooked. As a result, the exuded gravy (drip) of the seafood or livestock meat during cooking is absorbed and held in the konjak that coagulates by heating, and the shrinkage of the seafood or meat due to heating is effectively prevented or suppressed.

When the meat to which the meat improving agent is added is heated, the konjak, which is a component of the meat improving agent, reacts with the alkaline substance and coagulates. The gravy extract that flows out from the meat due to the protein coagulation of the meat is absorbed and retained in the highly water-retaining konjac. Konjac coagulates while absorbing gravy extract and the like. As a result, the shrinkage of the meat due to the outflow of water such as the gravy extract from the meat is prevented or suppressed. This makes it possible to prevent or suppress a decrease in the yield of meat after cooking.

Next, the present invention includes konjak, an alkaline substance, and a meat improving agent used as a meat improving agent added to meat during cooking in order to prevent or suppress heat shrinkage associated with cooking of meat such as seafood or livestock meat. It is characterized in that it uses starch as the main component.

In the present invention, it is desirable that the konjac is a fine konjac having a particle size of 15 μm to 150 μm. Fine-grained konjak has good impregnation into meat and high water retention. If the particle size is smaller than this, the water retention capacity will be weakened, and if it is larger than this, it will take time to swell.

In the present invention, sodium hydrogen carbonate (baking soda), potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, sodium hydroxide and the like are used as the alkaline substance for coagulation of konjak. By adding these, a meat quality improving effect such as softening the meat and a texture improving effect can also be obtained. In addition, the meat improver also includes starch as a thickener or stabilizer.

The meat improver contains fine konjak, sodium hydrogen carbonate, which is an alkaline substance for coagulation of konjak, starch, and potassium carbonate. The blending ratio of fine konjak, sodium hydrogen carbonate and potassium carbonate can be in the following range, with the rest being starch and other trace additives added as needed (such as seasonings such as salt). Is.
Fine konjac: 0.5-10% by weight
Sodium hydrogen carbonate (baking soda): 30-65% by weight
Potassium carbonate: 5-15% by weight

If the content of fine konjak is less than 0.5% by weight, the gravy extract cannot be completely absorbed, which is not preferable. If it exceeds 10% by weight, the viscosity becomes too high and the taste is affected, which is not preferable. Further, when the content of sodium hydrogen carbonate (baking soda) is less than 30% by weight, the permeability to the protein is weak, which is not preferable. If the content of sodium hydrogen carbonate exceeds 65% by weight, or if the pH value of the meat improving agent exceeds 11, bitterness and astringent taste will occur, which is not preferable. The pH value is preferably in the range of 8 to 11, and more preferably in the range of 10 to 11.

Here, the seafood and livestock meat that are the objects of the present invention include various kinds of meat such as shellfish, shrimp, squid, octopus, abalone, eel, beef, pork, and chicken. Octopus, which is used as an ingredient, such as takoyaki, is also included.

The cooking that is the subject of the present invention is general, baking, simmering, steaming, boiling, frying, cooking, frying, and the like. For example, shrimp, fried chicken, and eel kabayaki.

In the present invention, as a method of adding a meat improving agent to meat before cooking, there is a method of directly applying or sprinkling a powdered meat improving material directly on the outer periphery of the meat. In addition, a method of using an aqueous solution or seasoning liquid as a meat improving agent and spraying the aqueous solution or seasoning liquid on the meat, a method of immersing the meat in the aqueous solution or seasoning liquid to impregnate the inside, or impregnating the meat with the aqueous solution or seasoning liquid by tumbling. It may be a method of injecting an aqueous solution or a seasoning solution into meat.

The present inventors performed cooking of seafood and livestock meat using the meat improving agent of the present invention, and measured the yield based on the weight and size before and after cooking. As a result, it was confirmed that the yield was significantly improved as compared with the case of using a conventional water-retaining agent such as phosphate or baking soda.

It is explanatory drawing which shows Example 1 (fried chicken) of this invention. It is explanatory drawing which shows Example 2 (shrimp boil) of this invention.

Hereinafter, embodiments of the present invention will be described. The present invention is not limited to the following embodiments.

As a meat improver, a powdered meat improver having the following composition was prepared. As the fine-grained konjac, powdered konjac having a particle size of 15 μm to 150 μm was used.
Fine konjac: 10% by weight
Starch: 19% by weight
Sodium hydrogen carbonate (baking soda): 65% by weight
Potassium carbonate: 5% by weight
Sodium chloride: 1% by weight

Further, as an existing meat improving agent (conventional product) to be compared, a meat improving agent containing phosphate and baking soda (65% by weight of phosphate, 35% by weight of baking soda) was used.

(Experimental example 1: Fried chicken)
Two sets of 100 g of chicken to be cooked were prepared. FIG. 1A is a photograph showing two sets of chickens A1 and B1 prepared.

The meat improver of the present invention having the above composition was impregnated into one chicken A1 before cooking by the method of pickling. Similarly, a conventional meat improver containing phosphate and baking soda was impregnated into the same weight of the other chicken B1 by a dipping method. All meat improvers were dissolved in 20 times water to prepare an aqueous solution having a concentration of 1%.

FIG. 1B is a photograph showing chickens A2 and B2 in a swollen state after being soaked for 60 minutes. The weight of the chicken A2 swollen by being immersed in the aqueous solution of the meat improving agent of the present invention was 117 g, and the weight of the chicken B2 swollen by being immersed in the aqueous solution of the conventional meat improving agent was 105 g. It was confirmed that the swelling rate of chicken meat by the meat improving agent of the present invention was large.

Next, both swollen chickens A2 and B2 were fried in oil at 175 ° C. for 4 minutes. When the weights of the obtained fried chicken A3 and B3 were measured, the fried chicken A3 using the meat improving agent of the present invention was 110 g, and the fried chicken B3 using the conventional product was 95 g. The yield (% by weight) of the fried chicken A3 according to the present invention was 110%, and the yield of the fried chicken B3 using the conventional meat improving agent was 95%.

FIG. 1 (c) is a photograph showing fried chicken meats A3 and B3. As shown in these photographs, it is clearly confirmed from the appearance that the fried chicken A3 after cooking according to the present invention is one size larger and the yield is improved as compared with the fried chicken B3 using the conventional product. Was done.

(Experimental example 2: Boiled shrimp)
Two sets of 100 g of shrimp to be cooked were prepared. FIG. 2A is a photograph showing two sets of shrimp C1 and D1 prepared.

As in the case of Example 1, the meat improving agent of the present invention was impregnated into one shrimp C1 before cooking by the method of pickling. Similarly, a conventional meat improver containing phosphate and baking soda was impregnated into the same weight of the other shrimp D1 by a dipping method. All meat improvers were dissolved in 20 times water to prepare an aqueous solution having a concentration of 1%.

FIG. 2B is a photograph showing shrimp C2 and D2 in a swollen state after being immersed for 120 minutes. The weight of the shrimp C2 swollen by being immersed in the aqueous solution of the meat improving agent of the present invention was 116 g, and the weight of the shrimp D2 swollen by being immersed in the aqueous solution of the conventional meat improving agent was 104 g. It was confirmed that the swelling rate of shrimp by the meat improving agent of the present invention was large.

Next, both swollen shrimp C2 and D2 were boiled at 95 ° C. for 3 minutes. The weights of the obtained boiled shrimp C3 and D3 were measured. The boiled shrimp C3 of the present invention weighed 104 g, and the boiled shrimp D3 using the conventional product weighed 87 g. The yield (% by weight) of boiled shrimp C3 after cooking with the meat improving agent of the present invention is improved to 104%. On the other hand, the yield of boiled shrimp D3 using the conventional meat improving agent was 87%.

FIG. 2C is a photograph of the obtained boiled shrimp C3 and D3. It was clearly confirmed from the appearance that the boiled shrimp C3 after cooking according to the present invention was one size larger than the boiled shrimp D3 according to the conventional method, and the yield was improved.

A1, B1 chicken A2, B2 swollen chicken A3, B3 fried chicken C1, D1 shrimp C2, D2 swollen shrimp C3, D3 boiled shrimp

Claims (10)

To seafood or livestock meat, which is meat, konjak, an alkaline substance for coagulation of konjak, and a meat improver containing starch as a main component are added.
The seafood or livestock meat to which the meat improving agent has been added is cooked and cooked.
A method of preventing or suppressing the shrinkage of the seafood or the meat by heating by absorbing and holding the seafood or the exuded gravy of the livestock meat in the konjak that is heat-coagulated during the cooking. .. In claim 1,
The konjak is a method for preventing heat shrinkage of meat which is a fine konjak having a particle size of 15 μm to 150 μm. In claim 1,
A method for preventing heat shrinkage of meat containing at least one of sodium hydrogen carbonate, potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, and sodium hydroxide as the alkaline substance. In claim 2,
The meat improver is
0.5 to 10% by weight of the fine konjak,
Sodium hydrogen carbonate, 30-65% by weight, and
1 to 15% by weight of potassium carbonate
A method of preventing heat shrinkage of meat containing meat. In claim 1,
The cooking is a method of preventing heat shrinkage of meat, which is any one of baking, boiling, steaming, boiling, frying, cooking, and frying. A meat improving agent used by being added to the meat during the cooking in order to prevent or suppress heat shrinkage associated with the cooking of the meat such as seafood or livestock meat.
A meat improver containing konjak, an alkaline substance for coagulation of konjak, and starch as main components. In claim 6,
The konjak is a meat improving agent which is a fine konjak having a particle size of 15 μm to 150 μm. In claim 6,
A meat improving agent containing at least one of sodium hydrogen carbonate, potassium carbonate, calcined calcium, eggshell calcium, sodium carbonate, and sodium hydroxide as the alkaline substance. In claim 7,
0.5 to 10% by weight of the fine konjak,
Sodium hydrogen carbonate, 30-65% by weight, and
1 to 15% by weight of potassium carbonate
Meat improver including. In claim 6,
A meat improver used in the above-mentioned cooking of any one of baking, boiling, steaming, boiling, frying, cooking, and frying.

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