JP2630549B2 - Processing of edible meat heated at high temperature and long time - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for treating edible meat requiring high temperature and long time heating.

[0002]

2. Description of the Related Art In order to allow foods having a high water activity such as so-called retort foods and canned foods to be distributed at room temperature, high-temperature and long-time heat sterilization is essential. However, when the edible meat is heated at a high temperature for a long time (including retort heating and canning heating), syneresis and deoiling are likely to occur, and the moisture and oil content contained therein are reduced. Eating it has only a hard and crisp fibrous feel, and lacks a soft and rich taste. The same is true even if marbled meat with a high fat content is used.

[0003] As a method for making so-called lean meat having less fat than before so as to be marbled or to improve flavor and texture, a method of injecting an oil-in-water emulsion (Japanese Unexamined Patent Publication No. 3-27)
No. 7250), a method of injecting a water-in-oil emulsion (JP-A-2-261362), and a method of injecting a heat-coagulable protein solution (JP-A-59-162853). Edible meat treated by these methods is mainly for steak or for processing meat of sausages, hams or hamburgers.

[0004] A method of injecting an oil-in-water emulsion (Japanese Unexamined Patent Publication No.
When edible meat treated by the method of injecting a water-in-oil type emulsion (Japanese Patent Application Laid-Open No. 2-261362) is heated at a high temperature for a long time, these emulsions are not heat-resistant and the emulsification is broken. Syneresis from When edible meat treated by a method of injecting a thermocoagulable protein solution (Japanese Patent Laid-Open No. 59-162853) is heated at a high temperature for a long time, the protein is denatured and loses elasticity, so that the meat becomes thin.

[0005] The present invention provides a method of heating edible meat,
It is an object of the present invention to produce a marbled appearance having a soft texture and taste, having no fibrous texture and being juicy.

[0006]

Means for Solving the Problems As a result of earnest study, the present inventors have found that "sucrose unsaturated fatty acid esters having an HLB of 3 or less".
This problem has been solved by injecting a water-in-oil emulsion containing edible meat (hereinafter referred to as an emulsifier) into edible meat.

The edible meat to be treated in the present invention is beef,
Pork, mutton, goat, chicken, turkey, turkey, duck and the like are preferred.

[0008] High-temperature long-time heating in the present invention refers to heating conditions of, for example, 121 ° C, 4 minutes or more, or equivalent thereto, and considerably severe heating conditions for meat.

The oil phase of the emulsion is obtained by adding a lipophilic starch and an oil-soluble taste substance to edible oils and fats as required. Edible fats and oils used for the oil phase can be used without any particular limitation. There are vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, corn oil, cottonseed oil, coconut oil and palm kernel oil, animal fats and oils such as beef tallow, lard and milk fat, and hydrogenated and transesterified products thereof. In the present invention, an oil-soluble coloring agent or an antioxidant mixed with an edible oil or fat as necessary is referred to as an edible oil or fat.

[0010] The aqueous phase of the emulsion is prepared by adding a lipophilic starch and a water-soluble taste substance to an edible aqueous solution such as city water as required. The edible aqueous solution used for the aqueous phase is one in which a water-soluble substance is dissolved in water, and is not particularly limited.

[0011] The lipophilic starch is a modified starch having a hydrophobic group bonded to the glucose chain of the starch. For example, there is octenyl succinated starch having the structural formula of FIG. 1 (FIG. 1 shows the sodium salt). It is produced by making the starch suspension slightly alkaline and reacting with octenyl succinic anhydride. Depending on the amount of octenylsuccinic anhydride added, esterified starches of various degrees of substitution can be obtained.
The lipophilic starch used in the present invention is about 2% by weight per starch.
The viscosity measured at 30 ° C. after heating at 90 ° C. and cooling at 90 ° C. is about 9000 CPS (measured by a B-type viscometer) in a 5% by weight aqueous solution.

FIG.

[0012] Oil-soluble taste substances include, for example, flavor oils. Water-soluble taste substances, for example, beef extract,
Seasonings such as consomme, salt, sodium glutamate, amino acids and sugars are counted. These lipophilic starches, water-soluble taste substances or oil-soluble taste substances are all added to an oil phase or an aqueous phase according to a conventional method.

The emulsifier includes oleic acid, palmito oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid and the like as the main constituent unsaturated fatty acids. oleic acid,
It appears that linoleic acid and erucic acid, especially erucic acid, should be the major constituent unsaturated fatty acids.

The water-in-oil emulsion containing an emulsifier is an oil phase and an aqueous phase emulsified with an emulsifier. The method of emulsification is according to a conventional method. For example, an emulsifier is dissolved in an oil phase, and an aqueous phase is gradually mixed with the oil phase. When mixing, the mixture may be at room temperature, but may be cooled if necessary, using a homomixer, a homogenizer, an ultrasonic emulsifying machine or the like. In particular, 0.3 emulsifier in the oil phase
From 5.0 to 5.0% by weight, preferably from 1 to 3% by weight, and the weight ratio of the water phase to the oil phase of the emulsion is preferably in the range of 20:80 to 60:40.

No special means is required for injecting the emulsion into meat. For example, the edible meat is injected at a pressure of 1 to ² kg / cm ² using a pickle injector.
After injection, it is effective to tumbl under vacuum to disperse the emulsion in meat.

[0016]

The sucrose unsaturated fatty acid ester is arranged around the aqueous phase particles dispersed and emulsified in the oil phase, which is a continuous phase, and agglomerates the aqueous phase particles to form a gel structure to prevent coalescence and separation of the aqueous phase. As a result, it is presumed that an emulsion having an appropriate viscosity and a high temperature stability as an injection liquid is obtained.

In this case, in order to make the emulsion a water-in-oil type,
The HLB must be 3 or less. Sucrose fatty acid esters having an HLB of 3 or less generally have a monoester content of 2%.
0% or less. When the monoester content exceeds 20%, the solubility in fats and oils is remarkably reduced, and it is difficult to produce a water-in-oil emulsifier. In addition, in various sucrose fatty acid esters,
Sucrose erucate has the highest heat resistance. The emulsifier cannot obtain an appropriate viscosity as an injection liquid in which the emulsifier is 0.3% by weight or less based on the oil phase of the emulsion, and the heat resistance is insufficient. Conversely, if the emulsifier is at least 5.0% by weight based on the oil phase of the emulsion, it is not preferable in flavor. The weight of the water phase is 20% by weight in the weight ratio of the water phase and the oil phase of the emulsion.
If it is less than or equal to the above, heat resistance of microorganisms in oil increases, so that edible meat tends to be poorly sterilized, and the viscosity of the emulsion is low, so that the injection liquid is hardly retained in the meat. The weight of the water phase is 60% by weight in the weight ratio of the water phase and the oil phase of the emulsion.
Above, the edible meat becomes watery. Also, since the viscosity of the emulsion is high, injection is difficult.

When an emulsion containing lipophilic starch in an aqueous phase is injected into edible meat, the surface activity of the aqueous and oil phases of the emulsion increases. When the meat into which this is poured is heated, the lipophilic starch is pregelatinized and the viscosity of the aqueous phase increases, so that the emulsion is further stabilized and the meat becomes soft and rich in taste. It is preferable that the weight ratio of the aqueous phase to the oil phase of the emulsion is 30 to 70, and the content of the lipophilic starch in the aqueous phase is in the range of 5% to 30%, particularly 20%. If it is less than 5%, the meat does not become soft. 30
%, The meat becomes sponge-like.

When an emulsion containing lipophilic starch in the oil phase is injected into meat, the surface activity of the emulsion and meat increases. When this edible meat is heated, the lipophilic starch is pregelatinized and the viscosity of the oil phase increases, so that the emulsion and the edible meat tend to adhere to each other, and the edible meat is more juicy (in the present application, it has a juicy oily umami taste). The same applies below). The weight ratio of the aqueous phase to the oil phase of the emulsion is 30 to 70, and the content of the lipophilic starch in the oil phase is 3%.
To 20%, especially 10%. When the content is less than 3%, the edible meat has no improvement effect. If it is more than 20%, the edible meat becomes soft, but not juicy.

The meat can be imparted with a desired taste by either or both of including a water-soluble taste substance in an aqueous phase of the emulsion and an oil-soluble taste substance in an oil phase of the emulsion. Becomes

[0021]

【Example】

(Example 1) HLB2 sucrose erucate (manufactured by Mitsubishi Kasei Food Co., Ltd., trade name: ER-
290) Dissolve 3 parts and use TK Mixer (Special Kika Co., Ltd.)
Was stirred at 4000 rpm at room temperature, and 43 parts of water was gradually added thereto. This is 100
The mixture was stirred at 00 rpm for 5 minutes to obtain a water-in-oil emulsion.
Separately, it was confirmed that this was not electrically conductive, that is, it was a water-in-oil emulsion. The above-described emulsion cooled to 5 ± 5 ° C. is injected into the thawed Australian beef thigh meat by a pickle injector until the total weight ratio becomes about 20%, and the degree of vacuum is 700.
After tumbling for several minutes at mmHg (absolute pressure), the emulsion was sufficiently dispersed in the meat. This is half frozen and 1cm x 1cm
It was cut into a shape of × 2 cm and boiled at 90 ° C. for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base, placed in a retort pouch, and heated at a core part temperature of 121 ° C. for 10 minutes. The edible meat that underwent this treatment was juicy and soft.

(Example 2) HLB was added to 77 parts of corn oil.
2 sucrose erucate (Mitsubishi Chemical Foods Co., Ltd.
3 parts of ER-290 (trade name) and 20 parts of lipophilic starch (starch octenylsuccinate, Emulstar # 1 manufactured by Matsutani Chemical Co., Ltd.) were dissolved therein. TK mixer (made by Tokushu Kika Co., Ltd.)
The solution was stirred at 4,000 rpm at room temperature, and 43 parts of water was gradually added thereto. This is 1000
The mixture was stirred at 0 rpm for 5 minutes to obtain a water-in-oil emulsion. Separately, it was confirmed that there was no electrical conductivity. The above emulsified solution cooled to 5 ± 5 ° C. is poured into thawed Australian beef thigh meat by a pickle injector until the total weight ratio becomes about 20%, and tumbled for several minutes at a vacuum of 700 mmHg (absolute pressure) to sufficiently emulsify the emulsified solution. Dispersed in the meat. This is half-frozen, cut into 1 cm x 1 cm x 2 cm shapes,
Boiled at ℃ for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base and placed in a retort pouch, and the center of the meat was heated at 121 ° C. for 10 minutes. The edible meat that underwent this treatment was juicy and soft.

(Example 3) HLB was added to 97 parts of corn oil.
1. Sucrose oleate (Mitsubishi Kasei Foods Co., Ltd.)
(Trade name: O-170), and dissolve 3 parts of the above solution at room temperature using a TK mixer (manufactured by Tokushu Kika Co., Ltd.).
The mixture was stirred at 000 rpm. 43 parts of water was gradually added thereto, and the mixture was stirred at 10,000 rpm for 5 minutes to obtain a water-in-oil emulsion. Separately, it was confirmed that there was no electrical conductivity. The above-mentioned emulsion cooled to 5 ± 5 ° C. is injected into the thawed Australian beef thigh meat by a pickle injector until the total weight ratio becomes about 20%, and the degree of vacuum is 700 mmHg.
(Absolute pressure) for several minutes to sufficiently disperse the emulsion in the meat. This is half frozen and 1cm x 1cm x 2cm
And then boiled at 90 ° C. for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base, placed in a retort pouch, and heated at a core part temperature of 121 ° C. for 10 minutes. The edible meat that underwent this treatment was slightly juicy and slightly soft.

(Comparative Example 1) HLB was added to 97 parts of corn oil.
1. Sucrose stearic acid ester (Mitsubishi Kasei Foods Co., Ltd.)
(Trade name: S-170) was melted, and the melt was heated to 60 ° C. and stirred at 4000 rpm using a TK mixer (manufactured by Tokushu Kika Co., Ltd.). 43 parts of water heated to 60 ° C. is gradually added thereto, and this is added at 10,000 rpm for 5 minutes.
The mixture was stirred for minutes to obtain a water-in-oil type emulsion. Separately, it was confirmed that there was no electrical conductivity. The above emulsion cooled to 5 ± 5 ° C. was added to thawed Australian beef thigh meat in a total weight ratio of about 2%.
The mixture was injected with a pickle injector until it reached 0%, tumbled for several minutes at a vacuum of 700 mmHg (absolute pressure), and the emulsion was sufficiently dispersed in the meat. This is half frozen and 1cm
It was cut into a shape of × 1 cm × 2 cm and then boiled at 90 ° C. for 5 minutes. 1 part of this boiled meat is added with 5 parts of curry base and put in a retort pouch.
Heat at 21 ° C. for 10 minutes. The edible meat that underwent this treatment was neither juicy nor soft.

(Comparative Example 2) HLB was added to 97 parts of corn oil.
Dissolve 3 parts of 4.3 glycerin stearate (manufactured by Riken Vitamin Co., Ltd., trade name: Emulgy MS)
Using a K mixer (manufactured by Tokushu Kika Co., Ltd.), the above-described melt heated to 60 ° C. was stirred at 4000 rpm. This is 60
C. 43 parts of water warmed to .degree.
The mixture was stirred at rpm for 5 minutes to obtain a water-in-oil type emulsion. At a later date,
It was confirmed that this did not energize. The above emulsified solution cooled to 5 ± 5 ° C. is poured into thawed Australian beef thigh meat by a pickle injector until the total weight ratio becomes about 20%, and tumbled for several minutes at a vacuum of 700 mmHg (absolute pressure) to sufficiently emulsify the emulsified solution. Dispersed in the meat. This is half-frozen, cut into 1 cm x 1 cm x 2 cm shapes,
Boiled at ℃ for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base, placed in a retort pouch, and heated at a core part temperature of 121 ° C. for 10 minutes. The edible meat that underwent this treatment was neither juicy nor soft.

Comparative Example 3 99 parts of water heated to 60 ° C.
0.5 part of sucrose stearic acid ester of LB16 (trade name: S-1670, manufactured by Mitsubishi Kasei Food Co., Ltd.) and HLB
0.5 parts of 4.3 glycerin stearate (manufactured by Riken Vitamin Co., Ltd., trade name: Emulgy MS) was dissolved, and the above-mentioned solution was stirred at 4000 rpm using a TK mixer (manufactured by Tokushu Kika Co., Ltd.). . 100 parts of corn oil warmed to 60 ° C is gradually added thereto, and
The mixture was stirred at 00 rpm for 5 minutes to obtain an oil-in-water emulsion. Separately, it was confirmed that this was energized. The above emulsified solution cooled to 5 ± 5 ° C. is poured into thawed Australian beef thigh meat by a pickle injector until the total weight ratio becomes about 20%, and tumbled for several minutes at a vacuum of 700 mmHg (absolute pressure) to sufficiently emulsify the emulsified solution. Dispersed in the meat. This is half-frozen, cut into 1 cm x 1 cm x 2 cm shapes, and then
Boiled at 0 ° C for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base, placed in a retort pouch, and heated at a core part temperature of 121 ° C. for 10 minutes. The edible meat that underwent this treatment had a fibrous feel and was not soft.

(Comparative Example 4) Thawed Australian beef thigh was half-frozen, cut into 1 cm x 1 cm x 2 cm shapes, and then boiled at 90 ° C for 5 minutes. One part of the boiled meat was added with 5 parts of a curry base, placed in a retort pouch, and heated at a core part temperature of 121 ° C. for 10 minutes.
The edible meat that underwent this treatment was not juicy but bulky.

Comparative Example 5 Marbled meat was half-frozen and 1 cm
It was cut into a shape of × 1 cm × 2 cm and boiled at 90 ° C. for 5 minutes. 1 part of this boiled meat is added with 5 parts of curry base and put in a retort pouch.
For 10 minutes. The edible meat that underwent this treatment was slightly juicy and slightly soft.

[0029]

According to the method of the present invention, edible meat after heating for a long time at a high temperature becomes juicy and soft. The use of sucrose erucates was particularly juicy and soft, and lipophilic starches also enhanced their effectiveness.

[Brief description of the drawings]

FIG. 1. Structure of sodium octenyl succinate

Claims (5)

(57) [Claims] 1. A method for treating edible meat which is heated at a high temperature for a long time, wherein a water-in-oil emulsion containing a sucrose unsaturated fatty acid ester having an HLB of 3 or less is injected into the edible meat. 2. The oil phase of the emulsion contains 0.3 to 5.0% by weight of a sucrose unsaturated fatty acid ester having an HLB of 3 or less, and the weight ratio of the water phase to the oil phase of the emulsion is from 20 to 80. 6
The method for treating edible meat which is heated at a high temperature for a long time according to claim 1, characterized in that it is within a range of 0 to 40. 3. The method according to claim 1, wherein the sucrose unsaturated fatty acid ester having an HLB of 3 or less is sucrose erucate. 4. A water-in-oil emulsion containing a sucrose unsaturated fatty acid ester having an HLB of 3 or less, wherein lipophilic starch is contained in one or both of an oil phase and an aqueous phase of the emulsion is poured into edible meat. A method for treating edible meat, which is heated at a high temperature for a long time. 5. A water-in-oil emulsion containing a sucrose unsaturated fatty acid ester having an HLB of 3 or less, wherein the aqueous phase contains a water-soluble taste substance and / or an oil-soluble taste substance in the oil phase of the emulsion. A method for treating edible meat which is heated at a high temperature for a long time, wherein the edible meat is injected with edible meat.