JP2022097803A - Meat treatment formulation - Google Patents

Abstract

To provide a meat treatment formulation which makes the flavor and texture of frozen meat close to those of unfrozen meat.SOLUTION: The meat treatment formulation contains organic acid salt used as seasoning, processed starch and calcined calcium. It increases the water retention of the meat by alkalizing it with the use of calcined calcium, and it also makes alkaline taste, derived from the addition of the calcined calcium, unnoticeable by the buffering action by combination of organic acid salt with the calcined calcium. In addition, the use of processed starch prevents drippings of the meat. Meat is added with the meat treatment formulation and then is frozen for storage. With the treatment the flavor and texture of the frozen meat can be made close to those of meat without the freezing process.SELECTED DRAWING: Figure 1

Description

The present invention relates to a livestock meat processing preparation that improves the texture and flavor of frozen livestock meat.

When using livestock meat, it is said that meat that has not undergone a freezing process has the best flavor, juiciness of meat structure, texture, etc., and has good palatability. On the other hand, frozen meat is widely used. In frozen meat, the water in the tissue of the meat grows as ice crystals after long-term freezing, which damages the tissue and elutes as gravy when thawed, so that the meat itself becomes dry and the texture deteriorates. In terms of taste, gravy with a good meat taste is discharged, and the original taste of meat is often lost.

In order to solve such a problem, a preparation for processing livestock meat may be added to the frozen livestock meat. Some pharmaceutical products for processing livestock meat use alkaline agents. By raising the pH of this type of livestock meat treatment preparation with an alkaline agent, the water retention capacity can be increased and the texture of meat deteriorated by freezing can be improved. The pharmaceutical product for processing livestock meat of Patent Document 1 uses gluconic acid, calcium lactate, and an alkaline agent to maintain the fibrous texture of meat and does not generate alkaline tastes such as off-flavors and metallic tastes. I am doing it.

Japanese Patent No. 5882792

In frozen livestock meat, a texture and flavor closer to those of meat are required, but it is difficult to completely suppress the generation of texture and alkaline off-flavor only by adjusting the blending ratio as in Patent Document 1.

The livestock meat treatment preparation for solving the above-mentioned problems contains an organic acid salt used as a seasoning and modified starch in the livestock meat treatment preparation for modifying frozen livestock meat.
In the above-mentioned preparation for processing livestock meat, the organic acid salt is, for example, trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate. , Sodium lactate, monosodium fumarate, sodium malate, at least one selected from.

The above-mentioned preparation for processing livestock meat may further contain an alkaline agent of carbonate.
In the above-mentioned preparation for treating livestock meat, the modified starch is at least one selected from, for example, starch acetate, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch.

The above-mentioned preparation for processing livestock meat may contain at least one selected from sodium chloride, potassium chloride, monosodium glutamate, and nucleic acid.

According to the present invention, it is possible to approach the flavor and texture of livestock meat that has not undergone the freezing process.

A process diagram illustrating a cooking process of boston butt loin. A process diagram illustrating a beef cooking process. A process diagram illustrating a chicken cooking process.

Hereinafter, a pharmaceutical product for processing livestock meat to which the present invention is applied will be described.
The pharmaceutical product for processing livestock meat to which the present invention is applied is for modifying frozen livestock meat, and is added before freezing or after thawing the frozen livestock meat. After that, the livestock meat is directly heat-treated and used. Alternatively, after that, it is frozen and stored again, and after distribution, it is thawed and heat-treated before use. By modifying the frozen meat, such a pharmaceutical product for processing livestock meat can be brought closer to the flavor and texture of the meat that has not undergone the freezing process.

The livestock meat processing preparation to which the present invention is applied contains an organic acid salt, modified starch, and calcined calcium.
The water retention of livestock meat depends on the state of muscle protein, and the water retention is minimized at around pH 5, and the water retention is increased by setting it to the acidic side or the alkaline side. Calcined calcium is one of the materials used to improve the water retention and texture of livestock meat. Further, as the alkaline agent, in addition to calcined calcium, an alkaline agent of a carbonate such as sodium hydrogen carbonate (baking soda) can be used in combination.

Calcined calcium exhibits strong alkalinity when dissolved in water. If it becomes too alkaline, the protein of the meat will be decomposed and alkaline tastes such as strange flavor and metallic taste will be generated. It can be suppressed. In the preparation for processing livestock meat to which the present invention is applied, the pH is controlled by a combination of a strong alkaline agent and an organic acid salt, and the pH is adjusted by using an organic acid salt having an effect as a seasoning. While controlling the change to an appropriate range to maintain water retention, the seasoning is balanced so that the alkaline taste generated when the meat is treated with alkali is not felt.

Here, the organic acid salt is an organic acid salt used as a seasoning for improving or improving taste such as imparting taste or adjusting taste quality, and can be labeled as a seasoning in the Food Sanitation Law. used. In addition, some organic acid salts are used as pH adjusters for the so-called buffer function. As the organic acid salt used here, one having at least a seasoning function is selected, and more preferably one having both a seasoning function and a pH adjusting function is selected. Specifically, trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate, apples. At least one selected from sodium acid is preferable, and among them, in particular, it is seasoned so that the strange flavor and alkaline taste of livestock meat treated with calcined calcium are not felt, and it has an appropriate buffer function. It is preferable to use at least one selected from the three types of sodium trisodium acid, potassium gluconate, and sodium malate.

In addition, sodium chloride (salt), potassium chloride, monosodium glutamate, nucleic acid (5'-ribonucleotide sodium, etc.) may be used in combination for the balance of seasoning.
Calcined calcium is used as an alkaline agent, and as an example, calcined shell calcium is preferable. As the alkaline agent, a carbonate alkaline agent such as sodium carbonate or sodium hydrogen carbonate (baking soda) may be used in combination.

Further, even when calcined calcium and an organic acid salt are combined to improve water retention and taste, it is necessary to suppress elution of drip during cooking. In frozen meat, ice crystals grow during the freezing process and damage the meat tissue, causing drip during thawing, and even if the meat tissue is moistened by alkali treatment or seasoning liquid treatment after thawing. Since the tissue of the meat has been damaged, a considerable amount of drip (gravy) will flow out when the meat is finally cooked, resulting in deterioration of texture and taste. In the livestock meat treatment preparation to which the present invention is applied, the water retention capacity is improved and the outflow of drip is suppressed by using modified starch having an affinity for water in combination.

Here, as the processed starch, at least one selected from starch acetate, hydroxypropylated starch, adipic acid cross-linked starch, phosphoric acid cross-linked starch and the like is preferable, and among these, starch acetate and phosphoric acid cross-linked starch are particularly preferable. ..

The pharmaceutical product for processing livestock meat configured as described above may be directly mixed with livestock meat by powder, or may be mixed after being previously dissolved in water. Further, it may be added by an addition method such as tumbling or injection. After this, the livestock meat is stored frozen, thawed and heat-treated before use.

The pharmaceutical product for processing livestock meat to which the present invention is applied has the configurations shown in Table 1 below.

That is, in the preparation for processing livestock meat in Example 1, potassium gluconate and sodium malate are used as organic acid salts, and nucleic acid is used in combination for the balance of seasoning. In addition, starch acetate is used as the modified starch. The calcined calcium used here is shell calcined calcium.

Here, pork steak (tonteki) was cooked using American pork shoulder loin (chilled). The process diagram is shown in FIG. Then, 1.0% by mass, 1.5% by mass, 2.0% by mass of the meat processing preparation, 0.3% by mass of salt and 0.1% by mass of white pepper are added to the pork shoulder loin. Was dissolved in 10% by mass of water by weight and mixed with boston butt loin. For comparison, a control was prepared in which only salt and white pepper were dissolved in water at 10% by mass of the meat weight and mixed with the meat without adding the preparation.

First, the pork shoulder loin is sliced to a thickness of 20 mm, the raw meat is weighed (step 1), and tenderized using jacquard (step 2). That is, for the purpose of facilitating seasoning, the streaks of meat are cut by piercing a needle-shaped blade. Next, 1.0% by mass, 1.5% by mass, 2.0% by mass of the meat processing preparation, 0.3% by mass of salt and 0.1% by mass of white pepper with respect to boston butt loin. Is dissolved in 10% by mass of water by weight of the meat, and tumbling treatment is carried out under the conditions of normal pressure, 5 rpm and 25 minutes (step 3). As a result, the pork shoulder loin and the livestock meat processing preparation are mixed. As a control, only salt and white pepper were dissolved in water at 10% by weight of the meat weight without adding the preparation, and the same treatment (step 3) was performed.

After that, the boston butt loin after the tumbling treatment is divided into small pieces one by one, and 6.65% by mass of lard is added to the meat weight (step 4), degassed for 60 seconds, and vacuum-packed. (Step 5). As a result, the livestock processing preparation is absorbed into the meat tissue of boston butt loin.

Next, steam treatment was performed at 90 ° C. for 20 minutes so that the center temperature was 75 ° C. or higher (step 6), and then quick freezing was performed at −30 ° C. for 1 hour (step 7) to prepare a frozen product (step). 8).

At the time of cooking, thaw in running water in the bag (step 9), and bake in a frying pan under the conditions of medium heat and 1 minute and 20 seconds on each side (step 10). Then, the weight of the pork shoulder loin after cooking is measured (step 11). After that, a tasting was performed to confirm the texture of the meat (step 12). There are 10 panelas at the time of tasting.

In the tasting, the texture and yield were compared. The yield (%) was calculated by (weight after heating (step 11)) ÷ (weight of raw meat before treatment (step 1)) × 100. The results are shown in Table 2 below.

From Table 2, when the pharmaceutical product for meat treatment is added, the yield is improved as compared with the control, and the larger the amount of the pharmaceutical product for meat treatment, the softer and juicy flavor and texture are obtained, and the yield is improved. You can confirm that.

The meat-treating formulations of Examples 2 and 3 and Comparative Examples 1 and 2 to which the present invention is applied have the configurations shown in Table 3 below.

That is, the preparations for treating livestock meat of Examples 2 and 3 use trisodium citrate and sodium malate as organic acid salts, and sodium glutamate and nucleic acid are used in combination for the balance of seasoning. In addition, starch acetate is used as the modified starch. In Comparative Examples 1 and 2, trehalose, which is generally considered to have water retention capacity, is used instead of starch acetate.

Here, frozen American beef was sliced and cooked like gyudon. The process diagram is shown in FIG. Then, with respect to the frozen beef, 2.0% by mass of the livestock meat processing preparation was dissolved in 20% by mass of water by weight of the meat and mixed with the beef. For comparison, a control was prepared in which only 20% by mass of water based on the weight of the meat was added to the beef.

Frozen beef is thawed (step 21), sliced to a thickness of 1.5 mm with a slicer (step 22), the sections are divided into polyethylene bags (step 23), and the raw meat weight of each bag is weighed (step 24). .. Then, 2.0% by mass of the raw meat processing preparation is weighed with respect to the raw meat (step 25), and dissolved and dispersed with 20% by mass of water with respect to the raw meat (step 26). Then, the livestock meat-treated preparation dissolved in water is put in a bag containing the raw meat, filled, vacuum-packed (step 27), and quickly frozen in a shock freezer (step 28). As a control, the same treatment (steps 27 and 28) was carried out by adding only 20% by mass of water by weight of the meat to the beef without adding the preparation.

At the time of cooking, the bag was thawed in running water (step 29) and drained on a tray and wire mesh for 2 minutes (step 30).
On the other hand, for seasoning, 30% of the seasoning liquid is weighed with respect to the weight of the treated meat (step 31), mixed with the meat (step 32), placed in a pan and heated on medium heat for 6 minutes (step 33). .. Then, it is packed in a bag and cooled in a water tank (step 34). The package is opened on a tray and a wire mesh, and the liquid is drained for 2 minutes (step 35). Then, the weight of the meat after cooking is measured (step 36). After that, a tasting was performed and the texture was confirmed (step 37). There are 10 panelas at the time of tasting.

In the tasting, the texture and yield were compared. The yield (%) was calculated by (weight after heating (step 36)) ÷ (weight of raw meat before treatment (step 24)) × 100. The results are shown in Table 4 below.

From Table 4, it can be confirmed that when the pharmaceutical products for meat treatment of Examples 2 and 3 are added, a softer and juicy flavor and texture are obtained and the yield is improved as compared with the case where the control is added. In addition, it can be confirmed that the larger the amount of starch acetate, the more juicy it is and the better the yield. Further, in Comparative Examples 1 and 2, since trehalose is used instead of starch acetate, it can be confirmed that the juiciness and the yield are lower than those in Examples 2 and 3.

The livestock meat treatment preparations of Examples 4, 5 and 6 to which the present invention is applied have the configurations shown in Table 5 below.

That is, the preparations for treating livestock meat of Examples 4, 5 and 6 use trisodium citrate and sodium malate as organic acid salts, and sodium glutamate and nucleic acid are used in combination for the balance of seasoning. Further, as the modified starch, phosphoric acid crosslinked starch is used in Example 4, and starch acetate is used in Examples 5 and 6. Further, as an alkaline agent, in addition to calcined calcium, sodium hydrogen carbonate (baking soda) is added in Example 4, and sodium hydrogen carbonate (baking soda) and sodium carbonate are added in Example 5.

And here again, the frozen beef from the United States was cooked as shown in FIG. After that, a tasting was performed to confirm the texture. There are 10 panelas at the time of tasting.
In the tasting, the texture and yield were compared. The yield (%) was calculated by (weight after heating (step 36)) ÷ (weight of raw meat before treatment (step 24)) × 100. The results are shown in Table 6 below.

From Table 6, it can be confirmed that when the livestock meat processing formulations of Examples 4, 5 and 6 are added, a softer and juicy flavor and texture than the control are obtained, and the yield is improved. Further, it can be confirmed that the processed starch has almost the same juiciness and yield regardless of whether the starch crosslinked phosphate or the starch acetate is used.

The meat-treating preparations of Examples 7 and 8 and Comparative Example 3 to which the present invention is applied have the configurations shown in Table 7 below.

That is, in the preparation for processing livestock meat of Example 7, potassium gluconate and sodium malate are used as organic acid salts, starch acetate is used as processed starch, and calcined calcium is added as an alkaline agent. The preparation for processing livestock meat of Example 8 uses trisodium citrate and sodium malate as organic acid salts, starch acetate as processed starch, and sodium hydrogencarbonate as an alkaline agent in addition to calcined calcium. (Baking soda) and sodium carbonate are added. The preparation for processing livestock meat of Comparative Example 3 uses potassium gluconate as an organic acid salt, does not use processed starch, does not use strong alkaline calcined calcium as an alkaline agent, and adds sodium carbonate. I'm just there.

Here, frozen chicken (thigh meat) was cooked in the oven. The process diagram is shown in FIG. Then, in Examples 7 and 8, 1.0% by mass of the preparation for processing livestock meat, 0.3% by mass of salt and 0.1% by mass of white pepper were added to the frozen chicken by weight. It was dissolved in 22.5% by mass of water and mixed with chicken. In Comparative Example 3, 0.3% by mass of a preparation for processing livestock meat, 0.3% by mass of salt and 0.1% by mass of white pepper were added to 22.5% by mass of the meat weight of frozen chicken. Dissolved in% water and mixed with chicken. For comparison, a control was prepared in which only salt and white pepper were dissolved in water having a weight of 22.5% by mass and mixed with the meat without adding a preparation.

Frozen chicken is thawed and weighed (step 51). Then, a liquid for processing livestock meat, salt, and white pepper are added to the chicken meat for tumbling treatment (20 rpm, 30 minutes) (step 52). As a control, only salt and white pepper were dissolved in 22.5% by weight of meat and added without adding the preparation, and the same treatment was performed. Then, it is quickly frozen in a shock freezer (step 53). Then, it is thawed the next day or later (step 54). Then, the firing treatment is performed under the conditions of 200 ° C., 14 minutes, and a core temperature of 80 ° C. or higher (step 55). Then, the weight of the chicken after cooking is measured (step 56). After that, a tasting was performed to confirm the texture of the meat (step 57). There are 10 panelas at the time of tasting.

In the tasting, the texture and yield were compared. The yield (%) was calculated by (weight after heating (step 56)) ÷ (weight of raw meat before treatment (step 51)) × 100. The results are shown in Table 8 below.

From Table 8, it can be confirmed that when the pharmaceutical products for meat treatment of Examples 7 and 8 are added, a softer and juicy flavor and texture are obtained and the yield is improved as compared with the case where the control is added. In addition, it can be confirmed that it is juicy and the yield is improved as compared with Comparative Example 3 which does not contain modified starch or calcined calcium of strong alkali.

The above-mentioned preparations for treating livestock meat can obtain the effects listed below.
(1) By making it alkaline using calcined calcium, the water retention is increased, and by combining the alkaline taste associated with it with an organic acid salt, it is possible to prevent the alkaline taste from being felt by the buffering action. .. In addition, modified starch can be used to control the outflow of drip during cooking. As a result, the flavor and texture of the livestock meat that has not undergone the freezing process can be brought closer.

(2) Trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, which are used as seasonings as organic acid salts. , Sodium lactate, monosodium fumarate, and sodium malate can be used to effectively suppress the alkaline taste.

(3) By using a carbonate alkaline agent in combination with calcined calcium, the pH can be adjusted so as not to go too far into alkali.
(4) By using at least one of modified starch selected from starch acetate, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch, the outflow of drip during cooking can be effectively suppressed. ..

(5) By using at least one selected from sodium chloride (salt), potassium chloride, monosodium glutamate, and nucleic acid in combination, the seasoning can be balanced.
The above embodiment can be further modified as appropriate as follows.

-In order to balance the seasoning, seasonings other than sodium chloride, potassium chloride, monosodium glutamate, and nucleic acid may be added.
-As the modified starch, those other than starch acetate, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch may be used.

-As the alkaline agent, a substance other than carbonate may be used.
-As organic acid salts, trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate , It may be something other than sodium malate.

-The frozen livestock meat may be edible meat such as lamb meat and mutton meat other than beef, pork and chicken.

Claims (5)

In a livestock meat processing formulation that modifies frozen livestock meat
Organic acid salts used as seasonings and
With modified starch,
With calcined calcium
A pharmaceutical product for processing livestock meat, including. The organic acid salts include trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, potassium hydrogen tartrate, sodium tartrate, potassium lactate, sodium lactate, monosodium fumarate, The preparation for processing livestock meat according to claim 1, which is at least one selected from sodium malate. The preparation for processing livestock meat according to claim 1 or 2, further comprising an alkaline agent of carbonate. The preparation for livestock meat treatment according to any one of claims 1 to 3, wherein the modified starch is at least one selected from starch acetate, hydroxypropylated starch, adipic acid crosslinked starch, and phosphoric acid crosslinked starch. .. The preparation for meat treatment according to any one of claims 1 to 4, further comprising at least one selected from sodium chloride, potassium chloride, monosodium glutamate, and nucleic acid.

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