JP2807541B2 - Processed meat products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a food and relates to a method for producing an industrially advantageous processed meat product.

The processed meat product as referred to in the present invention is meat obtained by arbitrarily selecting meat pieces of the same or different kinds in various shapes and forms, for example, cows, horses, pigs, sheep and other meat pieces and bonding them to each other. The purpose is to obtain a processed product, generally called binding meat.

[Conventional technology]

A method of using scraps of irregular or small size that is generated during the meat processing process and remains unused in the original meat processing and has low commercial value. A method is used to rework the shape and texture to increase the commercial value. Generally, as an alkaline substance,
It is already known that meat and processed products can be bonded by using baked or unbaked eggshell, shells and bone meal, phosphates, potassium carbonate, sodium carbonate, and other substances. . However, when these alkaline substances are used, it is inevitable that an unpleasant taste and an odor peculiar to the alkaline substances are produced when edible. Although the peculiar taste and odor peculiar to the alkaline substance can be solved by neutralizing with an acidic substance, there is a serious drawback that if the meat pieces are neutralized before they are adhered, the adhesive ability is significantly impaired.

[Problems to be solved by the present invention]

Here, the coated glucono delta lactone (hereinafter referred to as coated G
D · L). The coated GDL is obtained by coating the surface of particles of gelcono delta lactone (hereinafter referred to as GDL) with fats and oils.
-The L content is optional, but for example, those having 68 to 72% (weight) are exemplified. The melting point of fats and oils used for coating GDL is above 60 ° C, and GDL which is an acidic substance at low temperature below 10 ° C, which is a general production condition in meat processing.
However, it does not directly react with the alkaline substance, does not adversely affect the meat itself due to the low pH, and does not inhibit the effect of the alkaline substance at the bonding stage.

The alkaline substance used in the present invention is calcined shell calcium, calcined egg shell, calcined bone as calcined calcium, or calcined shell uncalcified calcium, calcined egg shell, uncalcined bone,
Coral uncalcined calcium and the like, and one or more of these alkaline substances are used.

By applying the coating G, D and L and the alkaline substance to a plurality of pieces of meat in combination and using the meat after bonding the meat, the adhesion is further strengthened.

That is, the oils and fats used for coating are melted by heating, and G, D, and L elute and react with the alkaline substance.

G.D.L does not have a sharp decrease in pH as compared with other organic acids such as citric acid and tartaric acid, and gradually lowers the pH while penetrating the whole processed meat product. For this reason, it is difficult for the meat to have a partial adverse effect due to the low pH, and it is possible to prevent deterioration and unevenness of the texture.

In the present invention, the combined use ratio of the alkali substance and the coating G, D, and L can exert an effect at an amount (weight) of 10 parts or less of the coating G, D, or L with respect to 1 part of the alkali substance. or,
The combined amount of the alkali substance and the coated GDL is 1 to 7% (same as the weight% or less), preferably 2 to 4 with respect to the total amount of the meat pieces.
% May be used.

 Hereinafter, the present invention will be described with reference to experimental examples and examples.

EXPERIMENTAL EXAMPLE 1 Neutralization test of alkali substance by coating GD L 0.3% aqueous dispersion of calcined shell calcium was prepared, and coated GD L 0.9%, 1.2%, 1.5%, 1.8%, 2.1 %, And then heated at 65 ° C for 30 minutes, cooled to 20 ° C, and the pH was measured by the glass electrode method.
Offensive odor was determined by a sensory test. The sensory test was conducted by a panel of 10 people (average age 25 years old).
The evaluation was made on a scale from C (normal) to E (poor).

Experimental Example 2 Bonding test in minced meat Bone (animal bone) calcined calcium and coated GD
L is mixed, and ground pork (peach meat 3 mm mince) is stirred and mixed by a mixer. This was filled in a PVC casing tube, rapidly cooled with tap water boiled at 80 ° C. for 40 minutes, stored at 5 ° C. for 24 hours, and the binding property at that time was measured with a card meter (Iio Electric).

[The closer the card value is, the smaller the difference in meat binding properties and the less the effect of pH reduction is.] [The evaluation method of taste and smell is the same as in Experiment Example 1.] Experiment Example 3 Test of meat binding properties Mix eggshell calcined calcium and coated GDL with the following formulation, add to 2cm square cut pork leg, and mix well. This is vacuum-packaged, left molded for 2 hours with a retainer, and stored frozen at -20 ° C for 48 hours. After cryopreservation, it is sliced to a thickness of 1 cm, baked in a frying pan, and taste, smell and texture are measured by sensory evaluation. The evaluation method is the same as that of Experimental Example 1.

Example 1 Binding Tonkatsu 0.3 parts of calcined shell calcium and 1.8 parts of coated GDL are added to 100 parts of pork leg cut into 2 cm squares and mixed. This is vacuum-packaged, left standing for 2 hours in a retainer, and frozen and stored at -20 ° C for 48 hours. After cryopreservation, slice to a thickness of 1 cm, attach flour, chicken eggs, bread crumbs,
Fry in oil at 0 ° C for 5 minutes.

The binding tonkatsu obtained in this way has no peculiar taste and odor peculiar to alkali, and no flesh is peeled off,
Both textures were good.

Example 2 Bonded Steak 100 parts of irregular shaped beef skirt meat with unbaked calcium shells
A mixture of 0.5 part and a mixture of 2 parts of coating G, D and L is covered with a mixture, wound into a roll, and tied with a octopus thread. This is vacuum wrapped,
After molding for 3 hours, freeze and store at -20 ° C for 72 hours. After cryopreservation, slice into 1cm thickness, sprinkle appropriate amount of salt and black pepper and bake in frying pan.

The binding steak thus obtained did not have the peculiar off-taste and odor peculiar to the alkali, and did not peel off or break the meat pieces when being cut with a knife, and had good flavor and texture.

Claims (2)

(57) [Claims] 1. A method for producing a processed meat product, comprising using a combination of glucono-delta-lactone, in which a plurality of meat pieces are coated on the surface of particles with fats and oils, and calcined calcium and / or uncalcined calcium. 2. The calcined calcium, uncalcined calcium, shell calcined calcium, eggshell calcined calcium, bone calcined calcium, shell calcined calcium, eggshell calcined calcium,
The method for producing a processed meat product according to claim 1, wherein the meat is one or more selected from uncalcined bone calcium and uncalcined coral calcium.