JP2675497B2 - How to improve the texture of boiled meat - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a method for improving the texture of boiled meat. More specifically, the present invention relates to a method for improving texture of boiled meat by suppressing shrinkage of the meat during boiling to improve gravy.

[0002]

2. Description of the Related Art In recent years, it has been strongly desired to improve the quality of processed foods, and meats are also required to have the same texture and flavor as when cooked at home. On the other hand, the pretreatment of the raw meat in the cooked food production line of the factory is generally boiled, and its purpose was to heat-denature the protein to facilitate the subsequent treatment and processing.

However, when meat is boiled, the meat immediately shrinks and hardens, and the meat becomes poor in gravy, and when boiled for a long time, the meat becomes soft but dry. It was Also,
To soften the hardened meat, a method of cooking in seasoning liquid or sauce for a long time has been adopted, but long-time heat treatment only causes deterioration of flavor of the seasoning liquid or sauce, loss of nutrients, etc. However, there were many problems such as the work time of the cooking process was long. Therefore, in the production of cooked foods, it has been desired to develop a boiling method that can suppress the hardening of meat quality and that does not deteriorate the gravy property.

[0004]

SUMMARY OF THE INVENTION Therefore, according to the present invention, it is possible to obtain a boiled meat having a good succulent property by suppressing the hardening of the meat quality in the boil treatment step as a pretreatment of the raw material meat in the heating cooked food production line of the factory. The purpose is to provide a voile method that can be obtained.

[0005]

The present invention was made based on the finding that hardening of meat quality is suppressed when beef is boiled by an ordinary method after being immersed in an aqueous sodium citrate solution.

That is, the present invention is a method for improving the texture of boiled meat, which comprises contacting live meat with an aqueous solution of sodium citrate for a certain period of time to allow sodium citrate to penetrate into the meat and then boiling the meat. .

The livestock meat in the present invention means raw livestock meat such as beef, pork and chicken. In the case of frozen meat, it may be used as it is, or may be thawed or half-thawed before use. When meat is boiled, it is preferable to cut it into an appropriate size in order to make it easier for heat to pass through. If possible, it is desirable to cut into a size to be used for cooking.

In the present invention, the above-mentioned livestock meat is first contacted with an aqueous sodium citrate solution for a certain period of time to allow sodium citrate to penetrate into the meat. The concentration of the aqueous sodium citrate solution is 0.1-10%. , Preferably 1 to 3%. If it is less than 0.1%, the effect is weak, and if it exceeds 10%, the alkaline odor becomes strong, and masking with seasoning liquid or the like becomes impossible. The contact time is 5 minutes or longer, preferably 30 minutes or longer.

In the present invention, the sodium citrate may be permeated into the meat, and the specific method is not particularly limited, but (a) the meat is kept in an aqueous solution of sodium citrate. After soaking for a time, transfer to another treatment tank and boil with boiling water as usual, or
(B) A method in which livestock meat is placed in an aqueous sodium citrate solution and heated as it is to boil is preferable.

[0010]

Hereinafter, the present invention will be described in detail with reference to examples. Comparative Example 1 kg of frozen beef (Australian silver side) was thawed and then cut into pieces of 25 × 25 × 20 mm square rhinoceros eyes. Next, the cut meat pieces were put into 2 kg of boiling water, and boiled for 45 minutes. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.

Example 1 Using the same lot of frozen beef as in the comparative example, 1 kg of a piece of meat cut in the same manner as in the comparative example was immersed in 2 kg of a 1% sodium citrate aqueous solution for 30 minutes, washed with water, and then boiled in water. It was put in 2 kg and boiled for 45 minutes. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.

Example 2 Using the same lot of frozen beef as in the comparative example, 1 kg of a piece of meat cut in the same manner as in the comparative example was placed in 2 kg of a boiling 2% aqueous sodium citrate solution, and boiled for 45 minutes. went. After boiling, it was cooled with water and drained in a cooking colander for 1 minute.

Table 1 shows the results of sensory evaluation by sampling 10 arbitrary meat pieces from each of the four lots of boiled meat obtained in Comparative Example, Example 1 and Example 2. In addition, the evaluation criteria was that the tenderness and gravy of beef in curry that is generally cooked and eaten at home was set to 5. As is clear from Table 1, the boiled meat of the present invention is superior in tenderness and gravy in any of the lots.

[0014]

[Table 1]

The yields of the above four lots of boiled meat were measured and the results are shown in Table 2. The yield was calculated as the ratio of the total weight after draining the boil to the total weight before boiling. As is clear from Table 2, the yield of the boiled meat of the present invention is higher than that of any of the lots.

[0016]

[Table 2]

[0017]

EFFECTS OF THE INVENTION According to the present invention, the boiled meat does not become hard even after being boiled and a boiled meat with good gravy can be obtained, and as a result, the yield is improved.

Claims (3)

(57) [Claims] 1. A method for improving texture of boiled meat, which comprises contacting meat with an aqueous solution of sodium citrate for a certain period of time to allow sodium citrate to penetrate into the meat, and then boiling. 2. The method for improving the texture of boiled meat according to claim 1, wherein the meat that has been immersed in a 0.1-10% sodium citrate aqueous solution for 5 minutes or more is boiled by a conventional method. 3. The method for improving the texture of boiled meat according to claim 1, wherein the meat is placed in a 0.1-10% sodium citrate aqueous solution and heated as it is to boil.